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Ground turkey casserole

Ingredients

• ½ lb lean ground chuck
• ½ lb ground turkey
• vegetable cooking spray
• 1 cup chopped onion
• 1 cup sliced mushrooms
• ¾ cup chopped green pepper
• 2 cloves garlic, minced
• 1 cup water
• ¼ cup chopped parsley
• 1½ tspn Italian seasoning
• ½ tspn salt
• ½ tspn pepper
• 2 x 14½ oz cans whole tomatoes, undrained & chopped
• 1 x 6 oz can tomato paste
• 3 cup cooked ziti
• 1 cup fresh grated Parmesan cheese

1. 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.
2. Coat pan with cooking spray; add onion, mushroom, bell pepper and garlic; sauté 4 minutes until tender.
3. Return turkey mixture to pan, add water and next 6 ingredients.  Bring to boil; reduce heat and simmer, uncovered, 25 minutes, stirring occasionally. 
4. Remove from heat and cool slightly.  Add pasta; stir well. 
5. Spoon into 13" x 9" x 2" baking dish, cover with heavy aluminum foil; cut 3 slashes in foil.
6. Bake at 375°F for 50 minutes or until thoroughly heated.  Uncover; top with cheese. 
7. Cover and let stand 5 minutes.