Easy Macaroni Casserole 

This recipe is easy to make. It’s also kid friendly and great way to hide veggies if you have picky eaters. This recipe is 338 calories for 1 1/2 cup.

This is what you will need:

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 (14.5 oz can) petite diced tomatoes, drained

2 cups marinara sauce (I used my own homemade)

2 cups water

1/2 tsp Italian seasoning

1 tsp Kosher salt

8 oz shredded mozzarella cheese

8 oz uncooked elbows
Directions:

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.
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.
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. While simmering, heat oven to 350°F.
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.
Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.

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