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1.
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Preheat oven to 375 degrees F. Heat a large skillet over medium heat.
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Add the turkey, onions, mushrooms, salt, and pepper.
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Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through.
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Add the garlic and stir constantly for 30 seconds.
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2.
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Add the crushed tomatoes and 2 tsp of oregano.
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Bring the pan to a gentle boil.
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Reduce the heat to low and simmer for 10 minutes.
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Remove from heat and set aside.
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3.
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In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil.
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Stir to mix well.
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Set aside.
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4.
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Coat a 12-cup muffin tin with nonstick cooking spray.
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Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
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5.
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Using half of the ricotta mixture, divide it among the 12 muffin cups.
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Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups.
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Sprinkle with 2 tsp of mozzarella.
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Gently press another wonton wrapper on top of the mozzarella layer.
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Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
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Bake for 10 minutes, or until the cheese has melted.
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Let the cups cool, remove them from the pan, and serve!
