Preheat your oven to 350°F (175°C). Gather your ingredients.

In a large non-stick skillet, heat olive oil over medium-high heat. Add ground turkey and kosher salt, sautéing until browned, about 7-10 minutes.

Transfer the browned turkey to a plate. In the same skillet, add more olive oil if needed, then sauté chopped onion, red pepper, celery, and carrots for 6-7 minutes.

Return browned turkey to skillet. Add petite diced tomatoes, marinara sauce, water, and Italian seasoning. Stir and bring to a boil, then reduce heat and simmer for 20 minutes.

In a 9x13 baking dish, spread a portion of turkey-vegetable mixture, layer uncooked whole wheat elbows, then top with remaining turkey sauce and mozzarella cheese.

Cover tightly with foil and bake for 50-55 minutes. Let rest for 15 minutes before serving.