Servings: 8 • Size: 1/8th • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 338 • Fat: 13 g • Carb: 31 g • Fiber: 5 g • Protein: 21 g • Sugar: 2 g
Sodium: 581 mg  • Cholest: 63 mg

Ingredients:

• 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

Directions:

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.