This recipe was developed for the Gilroy Garlic Festival contest, but is a favorite in my house. I love hiding vegetables in kid-friendly dishes and this recipe has the disguise of macaroni and cheese.
Vegetable Cooking Spray
2 cups of sifted dried Italian Style Bread Crumbs
2 Pie Crust Sheets
1 tablespoon of Olive Oil
½ lb Ground Turkey
½ teaspoon Black Pepper
½ teaspoon Salt
8 finely chopped cloves of Garlic
1 cup chopped broccoli blanched
1 cup ½ inch chopped asparagus blanched
1 can diced Italian Style Tomatoes
½ lb mini Penne Pasta
1 cup cubed soft American cheese
1 cup grated White Cheddar cheese
2 cups grated Parmesan cheese
Preheat the oven to 400°F. Spray two 12-cup muffin tins with vegetable cooking spray. Using 1 cup of bread crumbs, coat the inside of the muffin tins. Shake off excess. Unroll the Pie Crust Sheets and use a small biscuit cutter to create 24 individual circles of pie crust. Carefully press the circle crusts into the bottom of each tin without scraping the bread crumbs off the side and set tins aside.
Heat olive oil in a skillet over medium-high heat. Add ground turkey, garlic, pepper and salt. Cook just until turkey is cooked through and set aside.
Bring a salted pot of water to boil. Blanch broccoli and asparagus in the water for just 1 minute or so. Use a small strainer to remove and put into ice water. Drain vegetables and place in a bowl. Add drained diced Italian Style Tomatoes to vegetables and mix and set aside. Add the pasta to the boiling vegetable water and cook until just tender (about 7 minutes). Drain and add to a large bowl.
Stir in cooked garlic turkey mix and cheeses to pasta. Spoon prepared pasta mix into the muffin tins filling about 2/3 full. Spoon vegetable mix over pasta in each cup. Top with a thin layer of bread crumbs and drizzle with olive oil. Bake until golden brown for 20 minutes. Let cool for at least 5 minutes and carefully spoon out of the tin for serving.