1 pkg. ground turkey (approx. 1 lb.)
2 tbsp. vegetable oil
1 med. onion, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
6-8 oz. fresh mushrooms, sliced
1 lg. can tomatoes
1-1 1/2 c. dried pasta (twists or elbow macaroni)
Salt & pepper to taste
Grated Parmesan cheese

Cook turkey in 1-2 tablespoons oil until pink color is almost gone. Add onion and celery and cook until onion is soft. (A touch of garlic could be added if desired.) Add green pepper and mushrooms and cook a minute or two. Add tomatoes and seasoning, salt and pepper. Italian seasoning or basil as desired. (A touch of Worcestershire sauce or 1/2 teaspoon of molasses adds a variation in taste.)

While this mixture simmers, cook pasta according to directions. Add pasta into sauce and let simmer to absorb flavor. Be sure pasta is not overcooked before adding to tomato mixture because it will continue to soften. Serve in casserole, sprinkle with Parmesan cheese. (May be kept warm in oven.) Good with garlic bread and green salad.