Prep: Cut your bell peppers and onion into a medium dice. If you love mushrooms, add some sliced baby bellas or button mushrooms in to the mix.
Sautee the veggies: Add olive oil to a large oven safe pan. Add the peppers and onions and cook 3-5 minutes. (if you are using mushrooms, add those in after the peppers and onions have been cooking for a couple of minutes so the mushrooms don't become mushy)
Add in the garlic and the ground beef, breaking the ground beef up into crumbles.
Continue cooking the beef until it’s no longer pink. (Drain if necessary) add the salt, pepper and Italian seasoning. Mix the beef and veggies together.
Combine the cornstarch in with the beef broth and whisk together.
Pasta time: Sprinkle in the dry pasta around the pan and pour in the beef broth. Bring the skillet to a boil and then simmer, uncovered, for 15-20 minutes, until the noodles are tender. *Be sure to push the noodles into the beef broth so they cook. Stir occasionally.
While the pasta is cooking, preheat the oven broiler.
When the penne is tender, stir in the sour cream and half of the mozzarella and provolone cheese. Keep stirring until the cheese is melted and creamy.
Sprinkle remaining cheese over top and pop it into the oven until the cheese is melted, 2-4 minutes. Make sure to watch so the cheese doesn't burn under the broiler. (Topping with the rest of the cheese is optional- you can stir in all of the cheese until melted and skip the oven, if you prefer)
Garnish with fresh parsley, if you’re feeling fancy.
