What You’ll Need
Vegetable cooking spray
2 cups dried bread crumbs, divided
1 tbsp. olive oil, plus extra for drizzling
8 oz. ground turkey or chicken, preferably dark meat
1/2 tsp. kosher salt, plus extra for seasoning
1/4 tsp. freshly ground black pepper, plus extra for seasoning
8 oz. small pasta, such as pennette, shells, or elbows
2 cups grated Parmesan
1 1/2 cups grated white Cheddar
1 cup cherry tomatoes, quartered
2 cups chopped broccoli, blanched,* see Cook’s Note
1 lb. asparagus, cut into 3/4-inch pieces, blanched
1. Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. 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. Set aside and cover to keep warm.
3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste.
4. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
5. Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.