Brown the ground beef in a skillet over medium heat, draining excess fat.

Add the browned beef, diced onion, minced garlic, and chopped bell pepper to the crockpot.

Stir in the diced tomatoes, beef broth, elbow macaroni, and Italian seasoning.

Cover and cook on low for 5-6 hours, or on high for 2-3 hours.

Check the pasta for doneness about 30 minutes before the cooking time ends, adding more broth if needed.

Season with salt and pepper before serving, adjusting to taste.