Description
This Easy Macaroni Casserole is a hearty, wholesome dish combining lean ground turkey with a medley of sautéed vegetables, tomato-based sauce, and whole wheat pasta, all baked to gooey perfection with melted mozzarella cheese. Perfect for a comforting family meal, it requires minimal prep and offers balanced nutrition with flavorful Italian seasoning.
Ingredients
Scale
Meat and Oil
- 1 lb 93% lean ground turkey
- 1 tbsp olive oil
Vegetables
- 1 cup chopped onion
- 1 medium red pepper, chopped
- ¼ cup finely diced celery
- ¼ cup finely diced carrots
- 1 cup sliced mushrooms
Tomato and Sauce Components
- 1 (14.5 oz) can petite diced tomatoes, drained
- 2 cups marinara sauce (homemade or jarred)
- 2 cups water
- ½ tsp Italian seasoning
- 1 tsp Kosher salt
Pasta and Cheese
- 8 oz whole wheat elbow macaroni (uncooked)
- 8 oz shredded mozzarella cheese
Instructions
- Brown the Turkey: In a large deep non-stick skillet, heat over high and cook the ground turkey until fully browned, seasoning lightly with salt. Break into smaller pieces as it cooks for even texture. Remove cooked turkey and set aside.
- Sauté Vegetables: In the same skillet, add olive oil and reduce heat to medium. Add chopped onion, red pepper, celery, and carrots. Sauté until the vegetables soften, about 6 to 7 minutes, stirring occasionally.
- Simmer Sauce Mixture: Return the browned turkey to the skillet along with sliced mushrooms, drained diced tomatoes, marinara sauce, water, Italian seasoning, and kosher salt. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for 20 minutes to blend flavors.
- Preheat Oven: While the sauce simmers, preheat your oven to 350°F (175°C) to prepare for baking.
- Assemble Casserole: In a 9×13 inch baking dish, spread just enough turkey and vegetable sauce mixture to cover the bottom. Layer the uncooked whole wheat elbow macaroni evenly over the sauce. Spoon the remaining sauce evenly over the pasta, then sprinkle shredded mozzarella cheese generously on top.
- Bake the Casserole: Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 50 to 55 minutes until the pasta is cooked and cheese is melted and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it stand covered for 15 minutes. This resting period allows the casserole to set and makes serving easier. Divide into 6 servings and enjoy warm.
Notes
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- Use gluten-free pasta if you want this casserole to be gluten-free, but cooking times may vary.
- Leftovers can be stored covered in the fridge for up to 3 days or frozen for up to 2 months.
- For extra flavor, add a pinch of red pepper flakes when sautéing the vegetables.
- Make sure to drain the canned diced tomatoes well to prevent excess liquid in the casserole.
