Preheat your oven to 375°F (190°C). Lightly spray a 10-inch baking dish with non-stick spray to prevent sticking, then set it aside for later. I always prep my baking dish first so I'm not scrambling when it's time to transfer the casserole.

Bring a pot of salted water to a boil. Add the uncooked elbow macaroni and cook for only half the time recommended on the package—this keeps it slightly firm, as it will finish cooking in the oven. Once done, drain the pasta and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and saute for 5 to 7 minutes until tender. Add the minced garlic and cook for about 1 minute, stirring until fragrant.

Add the ground turkey to the skillet with the sauteed onions and garlic. Cook for 8 to 10 minutes, breaking up the meat as it browns. Once the turkey is cooked through, season with salt, black pepper, garlic powder, and mustard. Pour in the tomato sauce or passata and stir well to combine all the flavors.

Sprinkle the granulated sugar into the sauce mixture, stirring well. Let the mixture simmer for about 10 minutes to meld the flavors together and slightly thicken the sauce. I find this rest helps balance out the acidity from the tomato sauce nicely.

Stir the par-cooked pasta (from Step 2) into the turkey and sauce mixture, ensuring the noodles are well coated. Transfer the combined mixture to the prepared baking dish, spreading it out evenly.

Sprinkle the grated cheddar cheese evenly over the top of the casserole. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbling and the casserole is heated through. For extra golden, bubbly cheese, I sometimes broil the dish for an additional 2 minutes at the end.