Preheat your oven to 375°F.

Boil salted water in a large pot; add the penne pasta. Cook until al dente, usually around 8-10 minutes. Drain and set aside.

Brown ground beef in an ovenproof skillet over medium heat. Add the sliced mushrooms, chopped onion, and chopped green bell pepper. Cook until veggies soften, about 5 minutes.

Stir in the condensed French onion soup and Worcestershire sauce. Whisk the cold water with cornstarch, then add it to the skillet. Simmer until thickened, around 5 minutes.

Combine the cooked pasta with the meat and sauce mixture, stirring until evenly coated. Top with shredded provolone and mozzarella cheese, then bake for 15 minutes until melted and slightly browned.