Title: Ziti Casserole--290655
Categories: Blank
Yield: 8 Servings
| 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 |
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. By Gerald Edgerton on May 18, 1996