Preheat oven to 375 degrees. Grease a 12-muffin tin.
Bring a large pot of salted water to a boil over high heat. Add the pasta
and cook until al dente, stirring occasionally, 8-10 minutes. Drain the
pasta in a colander. While pasta is still in the colander, use kitchen
shears to cut the linguine into smaller pieces. The pasta should measure
about 3 cups.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend
until well combined. Transfer the mixture to a large bowl. Add the cut
pasta, prosciutto, mozzarella cheese, asiago cheese, parsley, garlic, salt,
pepper and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each muffin cup until both the pasta and the
liquid are at the top. Make sure the linguine is submerged or it will
become crunchy while baking.
Bake until firm and cooked through, 30-35 minutes. Let cool for 3 minutes
before removing from the tin. Arrange on a serving platter and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 152 (46%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 282mg||87 %|
|Sodium 154mg||5 %|
|Potassium 239mg||6 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.7g|
|Protein 14.1g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 333
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