In a large pot over medium heat, add ground beef, onion, garlic, and green bell pepper. Cook until the meat is browned and vegetables are softened, about 5-7 minutes.

Drain excess fat from the pot if necessary.

Stir in canned diced tomatoes, beef broth, tomato paste, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.

Add the elbow macaroni to the boiling mixture. Reduce heat to low and cover. Cook for about 12-15 minutes, or until macaroni is tender, stirring occasionally.

Once the pasta is cooked, remove from heat and let sit for 5 minutes to thicken.

Serve hot, topped with shredded cheddar cheese and a sprinkle of fresh parsley.