2 ¼ cups whole-wheat elbow noodles (10 ounces)
1 tablespoon canola oil
1 pound ground turkey
2 ½ cups riced cauliflower
2 cups chopped red bell peppers
1 ½ cups chopped yellow onions
1 cup grated carrots
5 cloves garlic, minced
1 (15 ounce) can no-salt-added tomato sauce
1 ½ tablespoons light brown sugar
1 tablespoon reduced-sodium Worcestershire sauce
2 teaspoons dry mustard
1 ¼ teaspoons kosher salt
1 teaspoon ground pepper
1 cup shredded sharp Cheddar cheese
Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain, set aside.
Meanwhile, heat oil in a 12-inch cast-iron skillet over high heat. Add turkey then cook, stirring to crumble, until lightly browned, 4 to 5 minutes. Add cauliflower, bell peppers, onions, carrots and garlic; cook, stirring often, until the vegetables are softened, 5 to 7 minutes. Add tomato sauce, brown sugar, Worcestershire, mustard, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring occasionally, for 2 minutes.
Stir the cooked pasta into the turkey mixture, sprinkle evenly with cheese. Bake until the cheese is melted, 5 to 7 minutes.