Ingredients
Scale
- 1.5 pounds ground turkey
- 1 large green bell pepper – diced
- ½ large onion – diced (about ½ cup)
- 2 – 14.5 ounce cans diced tomatoes (with juices)
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground paprika
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups dry elbow macaroni noodles
- 2 cups shredded cheddar cheese
Instructions
- Combine the ingredients: Toss the ground turkey, diced green bell pepper, onion, canned tomatoes (with their juices), beef broth, tomato paste, paprika, Italian seasoning, salt, and pepper into your slow cooker. Give everything a quick stir to combine.
Tip: If your turkey is still partially frozen, it’s okay! It’ll cook down beautifully. - Set and forget: Cover and cook on low for 6-8 hours or high for 4-5 hours. This is where the magic happens—your slow cooker will blend all the flavors together while you go about your day.
- Add the pasta: About 30 minutes before the end of the cooking time, stir in the dry elbow macaroni. Make sure to push the pasta down so it’s submerged in the liquid. Cover and cook until the noodles are tender.
Watch out: Resist the urge to overcook the pasta—it’ll turn mushy! - Cheese, please: Once the pasta is cooked, stir everything together, then top the dish with shredded cheddar cheese. Cover for another 5 minutes, just long enough for the cheese to melt into gooey perfection.
- Serve and enjoy: Dish into bowls, grab a fork, and savor the warm, cheesy deliciousness!
Notes
Serving and presentation ideas
I love serving this dish in wide, shallow bowls with a sprinkle of fresh parsley or basil for a pop of color. If you’re hosting, pair it with a crusty loaf of garlic bread or a simple green salad for a complete meal. For an extra-special touch, serve it family-style right out of the slow cooker. There’s something about that bubbling pot of goodness on the table that feels so welcoming.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: dinner