Easy Macaroni Casserole

1 lb 93% lean ground turkey
1 tbsp olive oil
1 med onion
1 medium red pepper, chopped
1 stick finely diced celery
1 large finely diced carrot
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.

Serving Size: 6