Easy Macaroni Casserole
This easy no-boil macaroni casserole cooks the pasta right in the baking dish—no precooking required. Just mix, bake, and enjoy a simple, comforting meal with minimal cleanup.
Foto: Skinnytaste
Ingredients
- 1 lb 93% lean ground turkey
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 medium red pepper (chopped)
- ¼ cup finely diced celery
- ¼ cup finely diced carrots
- 1 cup sliced mushrooms
- 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
- 8 oz mozzarella cheese (shredded )
- 8 oz whole wheat elbows (uncooked, I love DeLallo )
Steps
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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.
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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.
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Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese. Bring to a boil and then lower heat to medium-low and simmer for 20 minutes.
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While simmering, heat oven to 350°F.
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Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9x13 pan. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
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Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.
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Divide into 6 servings.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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