Preheat your oven to 350°F.

In a pot, cook the shell pasta in a mix of beef broth and water as per the package instructions. Reserve 1/2 cup of the cooking liquid.

In a large ovenproof skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds. Toss in the diced green pepper and yellow onion, cooking until tender, around 5 minutes.

Add ground beef to the skillet, seasoning with salt and pepper, and cook until browned. Drain any excess grease. Stir in the cream cheese until fully melted.

Mix in the reserved pasta water, cooked pasta, and shredded mozzarella cheese.

Place slices of provolone cheese on top. Transfer the skillet to the oven and bake for 20-25 minutes, or until the provolone is melted and bubbly.