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1 lb ground turkey
2 tbsp olive oil
1 cup onion, chopped
1 red pepper, chopped
1/4 cup celery, finely diced
1/4 cup carrots, finely diced
1 cup mushrooms, finely diced
14.5 oz petite diced tomatoes
2 cups marinara sauce
1 cup water
1/2 tsp Italian seasoning
1 tsp Kosher salt
8 oz shredded mozzarella cheese
8 oz elbows macaroni, cooked

Over medium high heat, brown the ground turkey in a large non-stick skillet until cooked through. Seasoning with a pinch of salt and set aside.

Reduce heat to medium and add olive oil to skillet. Add the onion, red pepper, celery, mushrooms and carrots. Sauté until the vegetables soft, about 8 to 10 minutes.

Return the turkey to the skillet along with diced tomatoes, marinara sauce, water and Italian seasoning.

Bring to a boil and then lower heat to medium-low and simmer for 20 minutes.

Preheat oven to 350°F.

In a 9x13pan, thinly coat the bottom with the mixture. Cover with cooked pasta and spoon remaining sauce evenly over top and sprinkle with cheese.

Cover with foil and bake 20 minutes. Remove from oven and let stand covered for 15 minutes.