Makes 6 servings

Ingredients:

7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
1/2 pound spaghetti, cooked and cut into bite-sized pieces
6 ounces diced salami
1 cup diced fresh mozzarella cheese
1/2 cup grated Asiago cheese
1/4 cup finely chopped parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Preheat the oven to 375 degrees F. Grease a muffin tin.

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, salami, mozzarella cheese, Asiago cheese, parsley, garlic, salt, and pepper. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool slightly before removing from the tin. Serve warm.