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Preheat the oven to 350 degrees F.
Add water to a medium pot and season it with salt. Bring the water to a boil. Stir in the pasta and boil for about 8 minutes until tender.
Drain and return to the pot.
Cook the ground beef in a large skillet over medium heat, stirring with a wooden spoon to break up the lumps until no longer pink. Drain off the fat.
Add the onion, garlic, and bell pepper, and cook until the vegetables are tender, about 5 minutes.
Add the tomato paste, diced tomatoes with juice, Worcestershire sauce, parsley, oregano, dried mustard, salt, and pepper.
Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
Pour the tomato mixture over the noodles and stir until combined.
Spray a baking dish with cooking spray.
Transfer the mixture to the baking dish. Top with cheese.
Bake for about 20-25 minutes, until the cheese is melted.
Top with chopped pickles, tomatoes, and iceberg lettuce before serving.