Easy Macaroni Casserole

This easy baked pasta dish is made with whole wheat elbows, ground turkey, veggies, marinara sauce and cheese. I can’t say enough good things about this casserole! It’s comforting, kid-friendly and so easy to make because there’s no need to pre-cook the pasta!

I come from the school of having to cook your pasta in plenty of water, so when someone kindly shared this recipe with me, I won’t lie, I was skeptical! But I loved the outcome, and since then I’ve made it a few times over tweaking it to my taste and we love it!

And the whole wheat elbows from DeLallo[1] – I’m so impressed with their taste! In fact, I like their pasta so much that I am partnering up with them this year as a brand sponsor. If you’ve been following me for a while you’ll know that my family and I don’t like the taste of whole wheat pasta. But that completely changed when I tried DeLallo, and my kids and husband liked it too!

I used whole milk mozzarella on top because the points didn’t change by using reduced fat, and I love my cheese melted and gooey, but you can use whichever you prefer.

Easy Macaroni Casserole
Servings: 8 • Size: 1/8th • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 338 • Fat: 13 g • Carb: 31 g • Fiber: 5 g • Protein: 21 g • Sugar: 2 g
Sodium: 581 mg  • Cholest: 63 mg


  • 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 cup sliced mushrooms
  • 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 DeLallo[2] whole wheat elbows


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.

Divide into 8 servings.

Disclosure: This post is sponsored by DeLallo[3]. I only share products I use in my own kitchen. I created this recipe and received compensation to do


  1. ^ DeLallo (www.delallo.com)
  2. ^ DeLallo (www.delallo.com)
  3. ^ DeLallo (www.delallo.com)

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