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. Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 55 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 65.4mg||20 %|
|Sodium 47.2mg||2 %|
|Potassium 277.2mg||7 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 23.4g|
|Protein 16.5g||24 %|
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Calories per serving: 220
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