Ziti Casserole (WW)

1/2 pound ground chuck
1/2 pound ground turkey breast
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 pepper
1/2 teaspoon salt
2 (14 1/2-ounce) cans diced tomatoes;
undrained - use stewed tomatoes with italian seasoning
1 (6-ounce) can Italian-style tomato paste
3 cups cooked ziti (about 2 1/4 cups
uncooked short tubular pasta), cooked
without salt or fat
1/2 cup (2 ounces) grated fresh Parmesan
cheese

POINTS: 5; Exchanges: 2 Veg, 1 Starch, 1 Med-fat Meat. 1 Fat
Per serving: CAL 251 132% from fatl; PRO 16.8g; FAT8.8g (sat
3.3g); CARB 26.59; FIB 3.3g; CHOL 34mg; IRON 3.4mg; SOD
342mg; CALC 122mg

1. Preheat oven to 3750
•
2. Cook ground chuck and turkey in a Dutch
oven over medium.high heat until browned.
stirring until meat crumbles. Drain in a colander,
and set aside.
3. Coat pan with cooking spray. and place over
medium-high heat until hot. Add onion, mushrooms,
bell pepper, and garlic; saute until vegetables
are tender. Return meat mixture to pan. Add
water and next 6 ingredients; bring to a boil.
Reduce heat, and simmer. uncovered. 2S minutes,
stirring occasionally. Remove from heat.
and stir in pasta.
~. Spoon into a 13- x 9-inch baking dish coated
with cooking spray. Cover and bake at 3750 for,
25 minutes or until thoroughly heated. Sprinkle
with Parmesan cheese. Cover loosely. and let
stand 5 minutes or until cheese melts. Yield: 8
servings (serving size: 1 1/3 cups).

Serving Size: ~1 1/3 cups per serving (8)

Number of Servings: 8

Recipe submitted by SparkPeople user BRENNA914.