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Recipe Summary

prep:
25 mins
bake:
15 mins to 18 mins at 375°
stand:
10 mins
Servings:
12
Yield:
12 "muffins"
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Ingredients

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Directions

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  • Preheat oven to 375°F. Coat 12 2 1/2-inch muffin cups with cooking spray. Coat each with some of the 2 tablespoons bread crumbs; set aside.

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  • In a small skillet heat 1 tablespoon of the oil over medium-high heat. Add turkey and cook and stir until browned; set aside.

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  • Cook pasta according to package directions; drain and return to pan. Stir in turkey, white cheddar, and Parmesan. Spoon about 1/4 cup mixture into each prepared muffin cup, pressing each firmly with the back of a spoon. Top with vegetables and the remaining 2 teaspoons bread crumbs. Drizzle with remaining 1 tablespoon olive oil.

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  • Bake for 15 to 18 minutes or until heated through and starting to lightly brown. Cool in cups on a wire rack for 10 minutes. Use a knife to loosen "muffins" from sides of cups. Serve warm.

Nutrition Facts

134 calories; total fat 7g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 17mg; sodium 128mg; potassium 60mg; carbohydrates 10g; fiber 1g; sugar 1g; protein 8g; trans fatty acidg; vitamin a 194IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 111mg; iron 1mg.

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