Easy Macaroni Casserole

So as we’ve embarked on January with fitness and healthy eating- I’ve been sticking to SkinnyTaste to feed Jon while I do my own thing. As he loves pasta and meat this seemed like a no brainer to fix!

Recipe is below- make it and enjoy!!

Ingredients:

• 1 lb 93% lean ground turkey
• 1 tbsp olive oil
• 1 cup chopped onion
• 1 medium red pepper, chopped
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrots
• 1 cup sliced mushrooms
• 1 (14.5 oz can) petite diced tomatoes, drained
• 2 cups marinara sauce 
• 2 cups water
• 1/2 tsp Italian seasoning
• 1 tsp Kosher salt
• 8 oz shredded mozzarella cheese
• 8 oz uncooked whole wheat elbows

Directions:

1. In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
2. Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
3. Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
4. Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F. 
5. Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9×13 pan. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
6. Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.