Preheat your oven to 375°F (190°C).

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

In a large ovenproof skillet, heat over medium heat and add the ground beef. Cook until browned, about 5-7 minutes. Add chopped onion, mushrooms, and bell pepper; cook until tender and beef is no longer pink, about 5 more minutes.

Stir in the condensed French onion soup and Worcestershire sauce. In a small bowl, mix cold water with cornstarch until smooth. Pour this into the skillet, stirring continuously. Simmer for 5 minutes until sauce thickens.

Fold the cooked penne pasta into the beef and vegetable mixture in the skillet, ensuring every piece of pasta is coated.

Sprinkle the shredded provolone and mozzarella cheese evenly across the top.

Transfer the skillet to the preheated oven and bake for about 15 minutes or until the cheese is melted and bubbly.