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Heat a Dutch oven or skillet to medium heat and add the olive oil.
Add mushrooms, onions, garlic and bell peppers. Cook for 5 minutes, until vegetables are soft. Remove them from the pan and set aside.
Add the ground beef to a pan and cook until no longer pink.
Add paprika, Italian seasoning, broth, Worcestershire sauce, tomato sauce, diced tomatoes, pasta, cooked vegetables (from step 1) and bay leaf.
Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, until pasta is soft.
Remove bay leaf and stir in the cheddar cheese.