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.