Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Lean ground chuck |
½ pounds | Ground turkey |
\N \N | Vegetable cooking spray |
1 cup | Chopped onion |
1 cup | Sliced mushrooms |
¾ cup | Chopped green pepper |
2 \N | Cloves garlic, minced |
1 cup | Water |
¼ cup | Chopped parsley |
1½ teaspoon | Italian seasoning |
½ teaspoon | Salt |
½ teaspoon | Pepper |
2 \N | (14 1/2 oz.) cans whole |
\N \N | Tomatoes, |
\N \N | Undrained & chopped |
1 \N | (6 oz.) can tomato paste |
3 cups | Cooked ziti |
1 cup | Fresh grated Parmesan |
\N \N | 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.