Welcome Guest! You have 4 free reads leftLogin/Register
Breaking News
You Are Here: Home » Health » Food » Family-Focused Recipe: Three-Cheese Farmstand Cups

Family-Focused Recipe: Three-Cheese Farmstand Cups

Family-Focused Recipe: Three-Cheese Farmstand Cups

Family Features

Gathering the family around the table with delicious, traditional meals is the ultimate combination for many home chefs like Catherine Lowe, winner of the 17th season of ABC’s “The Bachelor.”

Lowe, who partnered as a celebrity spokesperson with Bertolli to create this Roasted Garlic Marinara Braised Chicken with Linguine recipe, enjoys adding authenticity to the table with recipes that provide homemade taste and layers of flavor.

“I pride myself on my strong Italian roots,” Lowe said. “My dad taught me how to cook at a young age, and growing up, it was an event to make and enjoy dinner with his side of the family. It’s important for me to remember and celebrate that heritage.”

Full of hearty vegetables you can see and taste, and inspired by the simple goodness of Tuscan cooking, Bertolli Rustic Cut Pasta sauces help bring homemade flavor to your table. Offered in four varieties – Marinara with Traditional Vegetables, Spicy Marinara with Traditional Vegetables, Roasted Garlic Marinara with Garden Vegetables and Sweet Peppers with Portobello Mushrooms – it’s Lowe’s secret ingredient to helping make family meals more enjoyable.

Find more family-friendly recipes to bring everyone together at bertolli.com.

Three-Cheese Farmstand Cups

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 6

Ingredients:
2 cups cooked mini penne pasta
1 cup small broccoli florets, cut into ½-inch pieces
nonstick cooking spray
¼ cup mascarpone cheese
3 eggs, beaten
½ cup grated Parmesan cheese
1 jar (23 oz.) Bertolli Rustic Cut Sweet Peppers and Portobello Mushroom Sauce, divided
1½ cups shredded mozzarella cheese
¼ cup chopped fresh basil

Instructions:
Heat oven to 375°F. Divide penne pasta and broccoli evenly between 12 standard muffin cups sprayed with cooking spray. Whisk in mascarpone until smooth; gradually whisk in eggs.

Stir in Parmesan, 2 cups sauce and ½ cup mozzarella cheese. Spoon ¼ 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.

Clip to Evernote

About The Author

Number of Entries : 14142

Comments

comments

Powered by Facebook Comments

© 2012 - 2016 The Foothills Sun-Gazette ~ Powered By Wordpress

Scroll to top