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Easy Macaroni Casserole Recipe

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4 from 12 reviews

This Easy Macaroni Casserole is a hearty and wholesome one-dish meal featuring lean ground turkey, a medley of fresh vegetables, marinara sauce, and whole wheat macaroni, all baked to melty, cheesy perfection. Ideal for a family dinner or meal prep, it combines savory flavors and the comforting texture of baked pasta with a healthy twist using lean meat and nutrient-rich vegetables.

Ingredients

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

  • 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

Cheese and Pasta

  • 8 oz mozzarella cheese, shredded
  • 8 oz whole wheat elbow macaroni (uncooked)

Instructions

  1. Brown the turkey: In a large, deep non-stick skillet over high heat, cook the ground turkey until fully browned, seasoning lightly with salt and breaking it up into small pieces as it cooks. Once done, transfer it to a plate and set aside.
  2. Sauté the vegetables: Add olive oil to the same skillet and reduce heat to medium. Add the chopped onion, red pepper, celery, and carrots. Sauté gently until the vegetables soften, about 6 to 7 minutes.
  3. Combine sauce and simmer: Return the cooked turkey to the skillet. Add sliced mushrooms, drained diced tomatoes, marinara sauce, water, Italian seasoning, and kosher salt. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 20 minutes to develop flavors.
  4. Preheat oven: While the sauce simmers, preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  5. Layer the casserole: Spoon enough of the turkey and vegetable sauce to cover the bottom of a 9×13 inch baking pan. Spread the uncooked whole wheat elbow macaroni evenly over the sauce layer. Pour the remaining sauce mixture over the pasta evenly and sprinkle the shredded mozzarella cheese on top.
  6. Bake the casserole: Cover the pan with aluminum foil and bake in the preheated oven for 50 to 55 minutes until the pasta is cooked through and the casserole is bubbly.
  7. Rest before serving: Remove the casserole from the oven and let it stand, covered, for 15 minutes to allow the flavors to meld and the casserole to set for easier serving.
  8. Serve: Divide the casserole into 6 servings and enjoy a warm, comforting meal.

Notes

  • You can use homemade marinara or your favorite store-bought brand for convenience.
  • Be sure to drain the diced tomatoes to prevent the casserole from becoming too watery.
  • Resting the casserole after baking helps to absorb excess liquid and makes serving cleaner and easier.
  • For a spicier kick, add red pepper flakes with the Italian seasoning.
  • This casserole can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.

Find it online: https://marthatasty.com/easy-macaroni-casserole-recipe/