| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | M, A, I, N, D | 8 | Servings |
INGREDIENTS
| 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 | cn | (14 1/2 oz.) whole tomatoes, undrained & chopped |
| 1 | cn | (6 oz.) tomato paste |
| 3 | c | Cooked ziti |
| 1 | c | Fresh grated Parmesan cheese |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #186 by Julie Bertholf <[email protected]> on Jul 18, 1997
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