Ziti Casserole
- 1/2 pound lean ground chuck
- 1/2 pound freshly ground raw turkey breast
- Vegetable cooking spray
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 3/4 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 cup water
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 14 1/2 ounce cans no-salt-added whole tomatoes, undrained and chopped
- 1 6 ounce can Italian-style tomato paste
- 3 cups cooked ziti, cooked without salt
- 1/2 cup grated fresh 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. Wipe drippings from pan with a paper towel.
Coat pan with cooking spray; place over medium-high heat until hot. Add onion, mushrooms, bell pepper, and garlic; saute 4 minutes or until tender. Return turkey mixture to pan; add water and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally. Remove from heat, and cool slightly.
Add pasta; stir well. Spoon into a 13- x 9- x 2-inch baking dish. Cover with heavy-duty aluminum foil; cut 3 slashes in foil. Bake at 375 degrees F for 50 minutes or until thoroughly heated. Uncover; top with cheese. Cover and let stand 5 minutes. Yield: 8 servings (about 211 calories per 1 1/3-cup serving).