Directions
Preheat your oven to 350°F (175°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the 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 the vegetables are soft, about 5 minutes.
Season the mixture with salt, black pepper, and Worcestershire sauce. Stir in the beef broth and bring to a simmer.
Add the cream cheese to the skillet, stirring until melted and well combined.
Combine the cooked pasta shells with the beef and cheese mixture, stirring until the pasta is evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded provolone cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for a few minutes before serving.
