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