Preheat the oven to 350°F (175°C).
Cook the pasta shells according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until softened, about 5 minutes.
Season the mixture with salt, pepper, and Worcestershire sauce. Stir in beef broth, bringing it to a simmer.
Add cream cheese, stirring until fully melted and combined.
Toss the cooked pasta with the beef and cheese mixture, ensuring the pasta is evenly coated.
Transfer to a greased 9×13-inch baking dish. Sprinkle shredded provolone on top.
Bake for 20-25 minutes, until the cheese is bubbly and golden.
Let the casserole cool slightly before serving.
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