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 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 9x13 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.