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Ingredients:
Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
In a skillet over medium heat, cook ground beef until no longer pink. Add diced onion, green and red bell peppers. Sauté until vegetables are tender, about 5–6 minutes. Remove from heat.
In the crockpot, layer half of the cooked pasta, then half of the beef and veggie mixture. Sprinkle with half of the shredded provolone cheese.
Add the remaining pasta, beef mixture, and top with the rest of the cheese.
In a small bowl, whisk together beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Pour evenly over the layered ingredients.
Cover and cook on low for 3–4 hours, until heated through and the cheese is fully melted and creamy.