-
1
Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray.
-
2
Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess.
-
3
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
-
4
Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through.
-
5
Set aside and cover to keep warm.
-
6
Bring a large pot of salted water to a boil over high heat.
-
7
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
-
8
Drain and place in a large bowl.
-
9
Add the cooked turkey and the cheeses.
-
10
Season with salt and pepper to taste.
-
11
Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full.
-
12
Place a few pieces of tomato, broccoli and asparagus in each cup.
-
13
Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil.
-
14
Bake for 15-20 minutes or until golden brown on top.
-
15
Let cool for a few minutes and carefully unmold with a spoon.
-
16
To blanch vegetables, bring a large saucepan of salted water to a boil.
-
17
Add the vegetables and cook for 1 to 2 minutes until very crisp.
-
18
Using a small strainer, remove the vegetables and place immediately into a bowl of iced water.
-
19
Drain and use.
