Preheat your oven to 400°F (200°C). Prepare your vegetables by dicing the red bell pepper, chopping the yellow onion, and finely dicing the carrots. Mince the garlic.

Boil a pot of salted water and add the elbow pasta, cooking according to package instructions until al dente, about 7-9 minutes. Drain and set aside.

In a large, oven-safe skillet, heat olive oil over medium-high heat. Add ground turkey and cook for 4-5 minutes, breaking it up until no longer pink.

Stir in the diced onion, carrots, red bell pepper, and minced garlic. Sauté for about 5-7 minutes until vegetables are softened.

Add the drained cauliflower rice, mixing for 1 minute to combine.

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

Fold in the cooked elbow pasta until every piece is coated in the sauce. Sprinkle shredded cheddar cheese evenly on top.

Transfer the skillet to the oven and bake for 5-7 minutes until cheese is melted and bubbly.

Remove from oven and allow to cool for 2-3 minutes before serving.