Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        roittini or ziti or elbow pasta -- cooked al dente
   1      medium        yellow onion -- chopped coarse
   1      medium        green bell pepper -- chopped coarse
   3      stalks        celery -- sliced 1/8" thick
     1/2  pound         mushrooms -- your choice, sliced
   2      cloves        garlic -- minced
     1/2  pound         ground turkey
     1/4  teaspoon      saltless herb seasoning
     1/8  teaspoon      nutmeg
     1/8  teaspoon      cinnamon
   1      tablespoon    brown sugar
  20      ounces        tomato sauce
  10      ounces        tomato soup -- condensed, well
                        -- drained
  16      ounces        chopped tomatoes

Preparation:

While the pasta is cooking in a large pot of boiling water, place the onion, green pepper and celery in a large no stick frypan. Sweat over medium low heat, covered tightly, until onion is limp, stirring frequently. Add sliced mushrooms, garlic, crumbled ground turkey, herb seasoning, nutmeg and cinnamon. Stir to combine and cover. Increase heat to medium and cook until turkey is thoroughly cooked, stirring often. Vegetables should be tender crisp.. Add remaining sauce ingredients bring to a boil and simmer for 5 to 10 minutes. Pour over hot cooked pasta and mix well. Serve immediately. Pass Grated Parmesan. Serve with a Green Salad with chopped red apple and hot garlic bread.