| 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
<jewel1@ix.netcom.com> on Jul 18, 1997
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