INGREDIENTS
1/4 cup
Basil, fresh
1 cup
Broccoli florets, small
3
Eggs
1
jar Bertolli rustic cut sweet peppers and portobello mushroom sauce
2 cups
Penne pasta, cooked mini
1/4 cup
Mascarpone cheese
1 1/2 cups
Mozzarella cheese
1/2 cup
Parmesan cheese, grated