Preheat your oven to 375°F (190°C). Gather all your ingredients while the oven heats.

Bring a large pot of salted water to a boil and add the penne pasta. Cook until al dente, about 9-11 minutes. Drain and set aside.

In a large ovenproof skillet, heat a splash of oil over medium heat. Add ground beef and cook until browned, about 5–7 minutes. Add sliced mushrooms, onion, and green bell pepper halfway through cooking.

Lower the heat and stir in condensed French onion soup and Worcestershire sauce. Mix well for about 2 minutes.

In a small bowl, mix cold water with cornstarch to create a slurry. Pour it into the skillet and stir well. Simmer for about 5 minutes until thickened.

Add the cooked penne pasta and stir gently to coat with the sauce mixture.

Sprinkle both provolone and mozzarella cheeses over the pasta mixture.

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