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Preheat the oven to 350 degrees F.
Cook pasta per package directions aiming for al dente. Drain and set aside.
Place a large saute pan over medium-high heat and add the beef. Using a wooden spoon, break it down and season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned well.
Add the sliced bell peppers and onion to the pan. Add Italian seasoning, smoked paprika, and minced garlic. Saute for 10-15 minutes, or until the vegetables are tender.
Add the cream cheese, heavy cream and broth. Stir together until smooth and the cream cheese is melted.
Stir in 2 cups of the shredded Provolone cheese and the cooked pasta.
Light spray with cooking spray a 9x13 baking dish.
Transfer the mixture to it and top it with the remaining provolone cheese slices.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Garnish with a freshly chopped parsley and serve.