Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.

In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In an ovenproof skillet, heat a splash of oil over medium heat. Add the ground beef and cook until browned. Add onions, mushrooms, and bell peppers, stirring until tender.

Lower the heat and add the condensed French onion soup and Worcestershire sauce. Stir to combine and simmer.

Mix cornstarch with cold water until smooth, then add to the skillet and stir until the sauce thickens, about 5 minutes.

Fold in the cooked penne pasta, ensuring it is well-coated with the sauce.

Sprinkle shredded provolone and mozzarella cheese over the pasta mixture.

Transfer the skillet to the oven and bake for 15 minutes until the cheese is melted and golden brown.