Ingredients
1lbturkey,93% lean ground
1tbspolive oil
1cuponion,chopped
1medium red pepper,chopped
¼cupcelery,finely diced
¼cupcarrots,finely diced
1cupmushrooms,sliced
14½oztomatoes,(1 can) petite, diced, drained
2cupsmarinara sauce
2cupswater
½tspItalian seasoning
1tspkosher salt
8ozmozarella cheese,shredded
8ozDeLallo whole wheat elbow macaroni,uncooked
Preparation
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 the olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery, and carrots. Sauté for about 6 to 7 minutes until the vegetables soft.
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 the oven to 350 degrees F.
Spoon just enough of the turkey and vegetable mixture to cover the bottom of a 9×13-inch pan.
Cover with the uncooked pasta.
Spoon the remaining sauce mixture evenly over the top and sprinkle with cheese.
Cover with foil and bake for 50 for 55 minutes.
Remove from oven and let stand, covered, for 15 minutes.
Divide into 8 servings.
