Preheat your oven to 400°F (200°C). Prep the vegetables: dice the red bell pepper and onion, finely chop the carrots, and mince the garlic.

Bring a large pot of salted water to a boil and cook elbow pasta according to package directions until al dente, about 6-8 minutes. Drain and set aside.

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the ground turkey and cook for 4-5 minutes, breaking apart until golden brown.

Add the diced carrots, onion, bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are tender.

Stir in the cauliflower rice and cook for about 1 minute.

Pour in the tomato sauce, brown sugar, Worcestershire sauce, dry mustard, smoked paprika, salt, and pepper. Stir and let simmer for 2 minutes.

Fold the cooked pasta into the turkey-vegetable mixture.

Sprinkle cheddar cheese on top and bake for 5-7 minutes until the cheese is melted and bubbly.

Remove from the oven and let the casserole rest for 2-3 minutes before serving.