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. 

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