Begin by preheating your oven to 350°F. Next, grab a large, oven-safe skillet or pot and cook the ground beef over medium heat until it’s browned. Break it up into small, crumbly pieces as it cooks. Once done, drain any excess fat from the pan to avoid greasiness.

Once the beef is cooked and drained, stir in the salted butter and allow it to melt completely. Then, add Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix everything thoroughly so the ground beef gets evenly coated with these savory flavors.

Now it’s time for the veggies! Toss in the sliced bell peppers (both green and red) along with the yellow onion. Stir them into the beef mixture and cook for a few minutes until they begin to soften. Stir in the sliced mushrooms and cook for about 5 more minutes to enhance the flavor and texture.

Pour in the beef broth and bring the mixture to a boil over high heat. Once boiling, stir in the cavatappi pasta. Cook the pasta according to the time specified on its packaging (usually around 8 minutes). This step allows the pasta to absorb all those delicious flavors.

With the pasta done, turn off the heat and fold in the cream cheese pieces. Stir until the cream cheese is fully melted and combined with the beef and veggies, creating a creamy, luscious base.

Top your casserole evenly with the provolone cheese slices, creating a melty, cheesy blanket. Transfer the pot to the oven and bake for about 20 minutes, or until the cheese on top is golden and bubbling around the edges.

When it’s finished baking, sprinkle the casserole with freshly chopped parsley for a pop of color and flavor. Scoop it out while it’s hot and enjoy a dish that’s as comforting as it is delicious!