Lightly spray a 5 QT Dutch oven or a large pot with cooking spray and heat over medium heat. Add the ground turkey, breaking it up with a spatula or cooking spoon as it starts to brown and form small chunks. Stir in the hamburger seasoning and Worcestershire sauce. Then, add the chopped onion and stir. Continue cooking for another 4-5 minutes until the onions soften and the turkey is fully cooked. Add the minced garlic and stir, cooking for another 30-60 seconds until fragrant.

Pour in the beef broth, water, and tomato sauce, stirring to combine. Add the pasta and stir again. Use the back of your spatula or spoon to press the ingredients just under the surface of the liquid. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to simmer. Let it simmer for 12-15 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom and gets evenly cooked.

When the pasta is tender and most of the liquid has been absorbed, remove the pot from the heat. Stir in the cream cheese, cheddar cheese, ketchup, and mustard until everything is well combined and the cheese has melted into a smooth sauce. Add the halved cherry tomatoes and stir to evenly distribute them throughout the dish. Serve warm.