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Servings: 1
1/2 lb lean ground chuck
1/2 lb ground turkey
Vegetable cooking spray
1 c chopped onion
1 c sliced mushrooms
3/4 c chopped green pepper
2 cloves garlic, minced
1 c water
1/4 c chopped parsley
1 1/2 ts Italian seasoning
1/2 ts salt
1/2 ts pepper
2 (14 1/2 oz.) cans whole
tomatoes,
undrained & chopped
1 (6 oz.) can tomato paste
3 c cooked ziti
1 c fresh grated Parmesan
cheese
Cook ground chuck and turkey in a Dutch oven over medium heat until
browned,
stirring to crumble. Drain and pat dry with paper towels; set aside.
Coat
pan with cooking spray; add onion, mushroom, bell pepper and garlic;
saute 4
minutes until tender. Return turkey mixture to pan, add water and next 6
ingredients. Bring to boil; reduce heat and simmer, uncovered, 25
minutes,
stirring occasionally. Remove from heat and cool slightly. Add pasta;
stir
well. Spoon into 13"x9"x2" baking dish, cover with heavy aluminum foil;
cut
3 slashes in foil. Bake at 375 degrees for 50 minutes or until
thoroughly
heated. Uncover; top with cheese. Cover and let stand 5 minutes.
Makes 8 servings.
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