Macaroni Casserole (No-Boil, Easy Baked Pasta Dinner)
This easy no-boil macaroni casserole is made with ground turkey and vegetables, with the pasta cooking right in the sauce. Simple to prep, comforting, and minimal cleanup.
Easy Macaroni Casserole
This easy, no-boil Macaroni Casserole is a longtime favorite for a reason. Instead of cooking the pasta separately, the macaroni bakes right in the dish with the sauce and water, soaking up flavor as it cooks. The result is a cozy, comforting casserole with fewer steps and less cleanup—no extra pot required. It’s the same streamlined method I use in my Sausage Macaroni Casserole, and it’s perfect for busy nights when you want something warm, simple, and satisfying.
Ingredients You’ll Need
Here’s more info on all the macaroni casserole ingredients. See the recipe card below for the exact measurements.
- 93% Lean Ground Turkey keeps it light while adding protein.
- Olive Oil for sautéing the veggies
- Vegetables: Onion, red bell pepper, celery, carrots, and mushrooms (white button or baby bella)
- Diced Tomatoes: Drain a can of petite-diced tomatoes. If you don’t have petite tomatoes, regular diced tomatoes will also work.
- Marinara: Make my quick marinara sauce or use your favorite jarred sauce to save time.
- Water: Although we’re not boiling the pasta separately, we still need water to help it cook in the oven.
- Seasoning: Kosher salt and Italian seasoning
- Mozzarella Cheese: I used whole-milk mozzarella on top because I love my cheese melty and gooey, but you can use part-skim mozzarella if you prefer.
- Elbows (AKA macaroni): I never used to like whole wheat pasta until I tried DeLallo. I’m so impressed with how it tastes. It’s become my family’s favorite.
How to Make Easy Macaroni Casserole
After making the tomato sauce with turkey and vegetables, combine everything with the uncooked pasta in a dish and bake until warm and cheesy. See the recipe card at the bottom for printable directions.
- Brown the ground turkey in a nonstick skillet. Season with salt, then break it into smaller pieces as it cooks. Transfer to a plate.
- Sauté the vegetables: Add the oil, then cook the onion, bell pepper, celery, and carrots until tender.
- Combine everything: Add the turkey to the vegetables along with the mushrooms, diced tomatoes, marinara, water, salt, and Italian seasoning.
- Simmer: Bring the skillet to a boil, reduce the heat, and simmer for 20 minutes. Taste the sauce to check the flavor; add more salt or Italian seasoning if needed.
- Assemble the macaroni casserole: Spoon the turkey mixture into a 9-by- 13-inch pan to cover the bottom. Then layer with the uncooked macaroni, the remaining sauce, and mozzarella.
- Bake: Cover the dish with foil and bake at 350°F for 50 to 55 minutes. Let it rest for 15 minutes before serving.
Variations
- Meat options: Swap turkey for ground chicken or sirloin. You could also use sweet or spicy Italian turkey sausage.Marinara Sauce: Save time and use your favorite jarred sauce.
- Vegetarian macaroni casserole: Skip the turkey and add more veggies.
- Don’t like mushrooms? Omit them. Feel free to add more of another vegetable or try something new, such as chopped zucchini, yellow squash, or eggplant.
- Swap water with chicken broth for more flavor or chicken bone broth for extra protein.
- No Italian seasoning? Season the casserole with dried oregano, parsley, thyme, or a combination of all three. You could also use onion and garlic powders.
- Make it spicy: Use a spicy marinara or add crushed red pepper flakes.
- Pasta: Use any small pasta shape, such as ditilini, or mini shells. You can also use regular pasta, which cooks faster than whole wheat, so check it around 30 to 40 minutes.
- Can I use cooked pasta? If you prefer to boil the macaroni separately, omit the water and bake the casserole for 25 minutes, or until heated through.
- Dairy-free pasta: Skip the cheese or use a plant-based alternative.
- Wash even fewer dishes. Brown the turkey and sauté the vegetables in a Dutch oven. After the sauce simmers, stir in the pasta, top with cheese, and bake in the same pot.
Proper Storage
- Can I make this baked macaroni casserole ahead of time? If you want to assemble it early, prepare it through step 8. Cover the dish with foil and refrigerate for up to 24 hours. While the oven preheats, let it sit at room temperature, then bake as instructed.
- Refrigerate leftover baked pasta for up to 4 days.
- Not feeding many people? Halve this recipe and bake it in a 9-by-9-inch baking dish to serve four.
- How to freeze after baking: Let the casserole cool before freezing. For individual servings for future lunches, store the pasta in 1.5-cup glass containers. Alternatively, freeze half in a larger dish for a future family dinner. Leftovers will keep for up to 3 months in the freezer.
- 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 these five delicious pasta recipes to inspire your next meal!
Yield: servings
Serving Size: 1 /6th slice
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 6 servings.
Last Step:
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Serving: 1 /6th slice, Calories: 456 kcal, Carbohydrates: 40.5 g, Protein: 28.5 g, Fat: 19.5 g, Saturated Fat: 8 g, Cholesterol: 89.5 mg, Sodium: 825 mg, Fiber: 5 g, Sugar: 85 g
