Ingredients:
2 cups cooked mini penne pasta 1 cup small broccoli florets, cut into 1/2-inch pieces Nonstick cooking spray 1/4 cup mascarpone cheese 3 eggs, beaten 1/2 cup grated Parmesan cheese 23-ounce jar Bertolli Rustic Cut Sweet Peppers and Portobello Mushroom Sauce, divided 1-1/2 cups shredded mozzarella cheese, divided 1/4 cup chopped fresh basil

Instructions:
Heat oven to 375 degrees. Divide penne pasta and broccoli evenly among 12 standard muffin cups sprayed with cooking spray. Whisk in mascarpone until smooth; gradually whisk in eggs. Stir in Parmesan, 2 cups sauce and 1/2 cup mozzarella cheese. Spoon 1/4 cup egg mixture over pasta and broccoli in each cup; with spoon press filling down gently. Bake 18-20 minutes, or until set. Sprinkle tops with remaining mozzarella cheese halfway through bake time. Let stand 3 minutes before unmolding. Warm remaining sauce and serve over top of cups, with basil. All materials courtesy of Family Features. Find more family-friendly recipes to bring everyone together at www.bertolli.com