This easy no-boil macaroni casserole is made with ground turkey, vegetables, and pasta in sauce. Preparation is simple and comfortable, and cleanup is minimal.
Easy Macaroni Casserole
Macaroni casserole, which is easy to eat without boiling, has been loved for a long time for a reason. Instead of cooking the pasta separately, bake the macaroni right on the plate with the sauce and water so it absorbs the flavor as it cooks. The result is a cozy, comforting casserole with fewer steps, less cleanup, and no extra pots required. This is the same streamlined method I use for my sausage macaroni casserole, and it’s perfect for busy nights when you want something warm, simple, and satisfying.
Why this recipe works
I come from the school of cooking pasta with plenty of water, so I won’t lie when someone kindly gave me this recipe over 10 years ago. I was skeptical! But I liked how it turned out, and I’ve made it several times since then, tweaking it to suit my tastes. We love it!
- Family Friendly: It’s great for kids and even sneaks into some vegetables!
- One-pan convenience: There is no need to boil macaroni separately. It is baked in the same dish as everything else.
- Easy to make ahead And I bake it right before dinner. It also reheats well!
materials needed
Here’s detailed information on all macaroni casserole ingredients: See recipe card below for exact measurements.
- 93% Lean Ground Türkiye Maintains shine while adding protein.
- olive oil to stir-fry vegetables
- vegetable: Onions, red bell peppers, celery, carrots, mushrooms (white button or baby bella)
- Chopped Tomatoes: Drain a can of petite tomatoes. If you don’t have small tomatoes, regular tomatoes will work too.
- Marinara: Save time by making a quick marinara sauce or using your favorite bottled sauce.
- water: Although you don’t boil pasta, you’ll need water to cook it in the oven.
- seasoning: Kosher salt and Italian seasoning
- Mozzarella Cheese: I like milk mozzarella cheese, so I put it on top. My cheese is melty and gooey, but you can use part-skim mozzarella if you want. prefer
- Elbows (aka macaroni): I never liked whole wheat pasta. I tried DeLallo. I was impressed because it tasted so good. It’s my family’s favorite.
How to Make Macaroni Casserole Easy
After making the tomato sauce with the turkey and vegetables, plate up the uncooked pasta and everything and bake until warm and cheesy. See recipe card below for printable instructions.
- Brown the ground turkey In a non-stick frying pan. Season with salt and break into small pieces as you cook. Transfer to a plate.
- Stir-fry vegetables: Add oil and cook onions, bell peppers, celery and carrots until soft.
- Combine everything: Add turkey to vegetables along with mushrooms, diced tomatoes, marinara, water, salt, and Italian seasoning.
- boil: Bring skillet to a boil, reduce heat, and simmer for 20 minutes. Taste the sauce to see how it tastes. Add more salt or Italian seasoning if needed.
- Assemble the macaroni casserole: Spoon turkey mixture into 9×13-inch pan, covering bottom. Then layer with uncooked macaroni, remaining sauce, and mozzarella.
- baking: Cover the dish with foil and bake at 350°F for 50 to 55 minutes. Let stand for 15 minutes before serving.
strain
- Meat Options: Replace turkey with ground chicken or sirloin. You can also use sweet or spicy Italian turkey sausage.Marinara Sauce: Save time and use your favorite bottled sauce.
- Vegetarian Macaroni Casserole: Skip the turkey and add more vegetables.
- Don’t like mushrooms? Skip it. Feel free to add more vegetables or try something new, like chopped zucchini, yellow squash, or eggplant.
- water exchange Use chicken broth for extra flavor, or chicken bone broth for added protein.
- No Italian seasoning? Spice your casserole with dried oregano, parsley, thyme, or a combination of all three. You can also use onion and garlic powder.
- Make it spicy: Use spicy marinara or add crushed red pepper flakes.
- pasta: Use small pasta shapes, such as ditilini or mini shells. You can use regular pasta, which cooks faster than whole wheat, so check after 30 to 40 minutes.
- Can I use cooked pasta? If you want to boil the macaroni separately, omit the water and bake the casserole for 25 minutes or until cooked through.
- Dairy-Free Pasta: Skip the cheese or use a plant-based alternative.
- Wash fewer dishes. Brown the turkey and saute the vegetables in a Dutch oven. Once the sauce is boiling, add the pasta, stir, top with cheese and cook in the same pot.
proper storage
- Can I make this baked macaroni casserole in advance? If you want to assemble it quickly, get ready in 8 steps. Cover the dish with foil and refrigerate for up to 24 hours. Let stand at room temperature while the oven preheats, then bake as directed.
- Refrigerated storage Leftover baked pasta for up to 4 days.
- Doesn’t that feed a lot of people? Divide this recipe in half and bake in a 9×9 inch baking dish to serve 4.
- How to freeze after baking: Let casserole cool before freezing. Store the pasta in a 1.5-cup glass container to serve as a serving for future lunches. Or freeze half on a larger platter for a family dinner later. Leftovers can be stored in the freezer for up to 3 months.
- How to thaw: Place the dish in the refrigerator the day before eating. Then microwave or bake at 350°F until warm.
For more dinner ideas using macaroni, check out: five delicious Pasta recipes to inspire your next meal!
produce: night soil
Serving Size: 1 /6th slice
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In a large, deep nonstick skillet, brown the ground turkey over high heat until cooked through, season with a pinch of salt and break into small pieces as it cooks. Set aside on a plate.
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Add the olive oil to the skillet, reduce heat to medium, and add the onions, peppers, celery, and carrots. Stir-fry until vegetables are tender, about 6 to 7 minutes.
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Return turkey to skillet with remaining ingredients except pasta and cheese. Once boiling, reduce heat to medium and simmer for 20 minutes.
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While simmering, heat oven to 350°F.
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Spoon just enough turkey/vegetable mixture to cover the bottom of a 9×13 pan. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over top and sprinkle with cheese.
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Cover with foil and bake for 50-55 minutes. Remove from the oven, cover and let sit for 15 minutes.
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Divide into 6 servings.
Final step:
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clothing material: 1 /6th slice, calorie: 456 calorie, carbohydrate: 40.5 g, protein: 28.5 g, province: 19.5 g, Saturated Fat: 8 g, Cholesterol: 89.5 mg, sodium: 825 mg, fiber: 5 g, sugar: 85 g
