Description
This Easy Macaroni Casserole is a hearty and comforting casserole featuring lean ground turkey, a medley of sautéed vegetables, tender whole wheat elbow macaroni, and melted mozzarella cheese. Simmered in a flavorful marinara and tomato sauce blend, then baked until bubbly and golden, it makes a perfect family-friendly meal that’s both nutritious and delicious.
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
Sauce and Seasoning
- 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, 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. Once cooked, set the turkey aside on a dish.
- Sauté the vegetables: Add olive oil to the skillet, reduce heat to medium, then add the onion, red pepper, celery, and carrots. Sauté until the vegetables are soft and fragrant, about 6 to 7 minutes.
- Simmer the sauce mixture: Return the cooked turkey to the skillet along with the 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 develop flavors.
- Preheat the oven: While the sauce simmers, preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Assemble the casserole: Spoon just enough turkey and vegetable sauce mixture to cover the bottom of a 9×13-inch baking pan. Evenly layer the uncooked whole wheat elbow macaroni over the sauce. Then spoon the remaining sauce mixture evenly over the pasta and top with shredded mozzarella cheese.
- Bake the casserole: Cover the pan tightly with aluminum foil and bake in the preheated oven for 50 to 55 minutes until the pasta is tender and cheese is melted and bubbly. Remove from the oven and let the casserole stand, still covered, for 15 minutes to set before serving.
- Serve and enjoy: After resting, divide the casserole into 6 servings and enjoy this comforting and delicious meal.
Notes
- Using whole wheat elbow macaroni adds extra fiber and nutrients compared to regular pasta.
- Draining the canned diced tomatoes prevents excess liquid, which helps in achieving a thicker casserole texture.
- Feel free to substitute ground turkey with ground chicken or lean ground beef if preferred.
- For a vegetarian version, omit the turkey and replace it with plant-based crumbles or additional mushrooms.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- The simmering step before baking allows flavors to meld and the sauce to thicken, improving the casserole’s overall texture.
