Easy No-Boil Turkey Macaroni Casserole
Discover the simplicity and deliciousness of this no-boil macaroni casserole, featuring lean ground turkey and a medley of fresh vegetables. The pasta cooks directly in the flavorful sauce within the baking dish, eliminating the need for separate boiling and reducing kitchen hassle. This comforting dish delivers hearty satisfaction with straightforward preparation and very little cleanup afterward.
This beloved no-boil macaroni casserole has earned its status as a go-to family meal for good reason. Rather than handling the pasta on the stovetop first, the macaroni simply bakes alongside the rich sauce and liquid in the oven, absorbing all the savory flavors as it softens to perfection. What emerges is a warm, inviting casserole that requires fewer cooking steps and avoids the mess of additional cookware—no boiling pot to wash up. This efficient technique mirrors the approach used in similar one-dish wonders, making it an ideal choice for hectic evenings when you crave something nourishing, uncomplicated, and utterly gratifying.
Why You’ll Love This Casserole Recipe
Initially, the concept of skipping the traditional pasta boiling step felt unconventional to someone accustomed to generous pots of boiling water. However, after trying this method shared years ago, the impressive results won over any doubts. Since that first success, this recipe has been prepared repeatedly, with personal adjustments to enhance flavors over time. It’s become a staple that everyone enjoys immensely.
- Appeals to all ages: This dish is particularly kid-approved and cleverly incorporates vegetables without detection.
- Ultimate one-dish ease: Forget precooking the pasta; it all comes together and bakes in a single pan for maximum convenience.
- Perfect for prep-ahead meals: Assemble in advance and bake fresh for dinner, or enjoy leftovers that reheat beautifully.
Let’s dive deeper into the key components that make this macaroni casserole shine. Detailed measurements are provided in the full recipe section at the end.
- 93% Lean Ground Turkey: Provides a lighter alternative packed with high-quality protein to keep the dish satisfying yet not overly heavy.
- Olive Oil: Essential for gently sautéing the array of vegetables to build depth of flavor.
- Fresh Vegetables: A colorful mix of onion, red bell pepper, celery, carrots, and mushrooms—either white button or baby bella varieties work wonderfully.
- Diced Tomatoes: Use a drained can of petite-diced tomatoes for optimal texture; standard diced tomatoes serve as a fine substitute if needed.
- Marinara Sauce: Prepare a homemade quick marinara for freshness, or opt for a trusted jarred version to streamline the process.
- Water: Crucial for hydrating the uncooked pasta as it bakes, ensuring it reaches the ideal al dente consistency.
- Seasonings: Kosher salt and Italian seasoning blend harmoniously to elevate the overall taste profile.
- Mozzarella Cheese: Whole-milk variety creates that irresistible melty, stretchy topping, though part-skim offers a lighter option.
- Whole Wheat Elbows (Macaroni): High-quality brands like DeLallo have transformed preferences, delivering excellent taste and texture that the whole family adores.
Step-by-Step Guide to Preparing the Casserole
The process begins by creating a robust tomato-based sauce infused with turkey and an assortment of vegetables, then combining it all with dry pasta in a baking dish for oven magic. Follow the complete, printable instructions in the recipe card below for precise guidance.
- Brown the Ground Turkey: Heat a large nonstick skillet and cook the turkey over high heat until fully browned and cooked through. Season lightly with salt and crumble it into bite-sized pieces. Remove and set aside on a plate.
- Sauté the Vegetables: Drizzle in the olive oil, then add chopped onion, red bell pepper, celery, and carrots. Cook until they soften and release their natural sweetness.
- Mix in Remaining Sauce Components: Return the browned turkey to the skillet, incorporating mushrooms, drained diced tomatoes, marinara sauce, water, additional salt, and Italian seasoning.
- Simmer the Sauce: Allow the mixture to come to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes. Sample the sauce and adjust seasonings as desired for balanced flavor.
- Layer the Casserole: Transfer a thin layer of the turkey-vegetable sauce to the bottom of a 9×13-inch baking pan. Spread uncooked macaroni evenly over it, followed by the rest of the sauce, and finish with a generous layer of shredded mozzarella.
- Bake to Perfection: Cover tightly with aluminum foil and bake in a preheated 350°F oven for 50 to 55 minutes. Allow the dish to rest, still covered, for 15 minutes post-baking to set beautifully.
Customizable Variations for Every Taste
- Protein Swaps: Replace turkey with ground chicken, lean beef sirloin, or even sweet/spicy Italian turkey sausage for variety.
- Marinara Shortcut: Reach for your preferred store-bought marinara to cut down on prep time without sacrificing quality.
- Vegetarian Version: Omit the meat entirely and boost the vegetable content for a plant-powered delight.
- Mushroom Alternatives: Skip mushrooms if they’re not your favorite; compensate with extra carrots, celery, or experiment with zucchini, yellow squash, or eggplant.
- Flavor Enhancers: Substitute water with chicken broth or bone broth for richer taste and added nutrients.
- Seasoning Flexibility: In lieu of Italian seasoning, try dried oregano, parsley, thyme, or a mix; onion and garlic powders also work well.
- Heat It Up: Incorporate spicy marinara or a pinch of crushed red pepper flakes for a kick.
- Pasta Choices: Opt for ditalini, mini shells, or other small shapes; regular pasta may cook quicker, so monitor around 30-40 minutes.
- Using Pre-Cooked Pasta: If boiling pasta separately appeals, skip the water and reduce baking to 25 minutes until hot and bubbly.
- Dairy-Free Adaptation: Leave off the cheese or select a dairy-free alternative for inclusive serving.
- Minimal Dishwashing Hack: Use a Dutch oven to brown meat, sauté veggies, simmer sauce, then mix in pasta, add cheese, and bake all in one vessel.
Pair this nutritious baked macaroni casserole with complementary sides to create a complete meal. Consider fresh vegetable accompaniments, crusty sourdough bread, or garlicky knots to mop up every last bit of sauce.
Storage and Make-Ahead Instructions
- Prep in Advance: Assemble up to the baking stage (through step 5), cover with foil, and chill in the fridge for up to 24 hours. Bring to room temperature while oven preheats, then bake per directions.
- Fridge Leftovers: Store cooled portions in airtight containers for up to 4 days.
- Smaller Batches: Scale the recipe in half and use a 9×9-inch dish to serve about four people comfortably.
- Freezing After Baking: Cool completely, then portion into 1.5-cup containers for lunches or freeze larger amounts in dishes for family meals. Keeps well for 3 months.
- Thawing and Reheating: Defrost overnight in the fridge, then warm via microwave or oven at 350°F until piping hot.
Easy No-Boil Macaroni Casserole Recipe
Indulge in this hassle-free no-boil macaroni casserole where the pasta tenderizes perfectly within the dish itself—no stovetop precooking necessary. Combine ingredients, pop in the oven, and savor a cozy, flavorful meal with effortless cleanup.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Standing Time: 15 minutes
Total Time: 2 hours
Servings: 6
Serving Size: 1/6th slice
Ingredients
- 1 lb 93% lean ground turkey
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 medium red pepper, chopped
- ¼ cup finely diced celery
- ¼ cup finely diced carrots
- 1 cup sliced mushrooms
- 1 (14.5 oz) can petite diced tomatoes, drained
- 2 cups marinara sauce, homemade or jarred
- 2 cups water
- ½ tsp Italian seasoning
- 1 tsp kosher salt
- 8 oz mozzarella cheese, shredded
- 8 oz whole wheat elbows, uncooked
Instructions
- In a large deep nonstick skillet, brown the ground turkey over high heat until fully cooked, seasoning with a pinch of salt and breaking it into smaller pieces. Transfer to a plate and set aside.
- Return the turkey to the skillet, adding all remaining ingredients except the pasta and cheese. Bring to a boil, then reduce to medium-low and simmer for 20 minutes.
- Spoon a thin layer of the turkey-vegetable mixture into the bottom of a 9×13-inch pan. Layer with uncooked pasta, pour the remaining sauce evenly over top, and sprinkle with shredded cheese.
- Cover with foil and bake at 350°F for 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes before serving.
- Divide into 6 equal servings.
Nutrition Information
Per 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: 8.5 g
