Posted in : Beef, Main Dish, Turkey on by : asclavijo Tags: , ,


Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: beef, Main Course
Servings: 6 Servings
Calories: 305kcal
Author: asclavijo


  • 2 cups 8 ounces elbow macaroni (gluten-free if desired) (uncooked)
  • 2 teaspoons olive oil
  • 1 pound lean ground turkey
  • 1 med onion chopped
  • 1 green bell pepper chopped
  • 1 can beef broth
  • 2 Tablespoons tomato paste
  • 2 14oz diced tomatoes 14-ounces each
  • 10 oz frozen spinach thawed *optional*
  • 1 zucchini diced *optional*
  • Pinch of sugar
  • Salt and pepper to taste


  • Cook macaroni according to package directions; drain.
  • Meanwhile heat oil in a large skillet, or dutch oven, over medium heat. Stir the ground beef, onion, and pepper into the skillet, breaking up the beef into small pieces. Season with salt and pepper.
  • Cook, stirring often, until the beef is no longer pink and the onion and pepper are soft (5-8 minutes).
  • Stir in the tomatoes, tomato soup, cinnamon, and sugar. Simmer until heated thoroughly.
  • Stir in the drained macaroni and combine well. (Alternatively, if your skillet isn't quite big enough, stir everything together in the pasta pan.) Season with salt and pepper to taste.


You don't have to use elbow macaroni. Any small to medium pasta shape will work.
For a spicy southwest variation add 1 cup of drained corn and 1-2 tablespoons chili powder when adding the tomatoes.
9 *SmartPoints (WW Green plan)
9 *SmartPoints (WW Blue plan)


Serving: 1cup | Calories: 305kcal | Carbohydrates: 42g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 123mg | Potassium: 692mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5780IU | Vitamin C: 27mg | Calcium: 86mg | Iron: 2mg

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