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 inchx9 inchx2 inch baking dish, cover with heavy aluminum foil; cut 3 slashes in foil. Bake at 190ºC or 50 minutes or until thoroughly heated. Uncover; top with cheese. Cover and let stand 5 minutes. Makes 8 servings.