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 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
2 (14 1/2 oz.) cans whole tomatoes, undrained & chopped
1 (6 oz.) can 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. Makes 8 servings.