1 pound ground beef

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cups pasta (penne or rotini)

2 cups shredded provolone cheese

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

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Brown the ground beef in a large skillet over medium heat, then drain any excess fat.
Add the diced onion, green bell pepper, and red bell pepper to the skillet and cook for 5–7 minutes until softened.
Transfer the beef and vegetable mixture to the crockpot.
Stir in the pasta, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Cover and cook on low for 3–4 hours, until the pasta is tender.
Stir in the shredded provolone cheese until melted and creamy.
Taste and adjust seasoning with additional salt and pepper if needed, then serve hot.

Add mushrooms or zucchini for extra vegetables.

Swap provolone with mozzarella, cheddar, or a mix of cheeses for different flavors.

A splash of cream can make it even richer and creamier.

Leftovers keep 3–4 days in the fridge or up to 2 months in the freezer.

Reheat with a splash of broth to maintain creaminess.

Check pasta around the 3-hour mark to avoid overcooking.