Boil a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the ground beef, seasoning with salt and pepper, and cook until browned, breaking it apart as it cooks.

Once the beef is cooked, add the diced onion, bell pepper, and sliced mushrooms into the skillet. Sauté until the veggies are tender, about 5-7 minutes.

Reduce the heat and add the drained pasta to the skillet with the beef and veggies. Toss to combine.

Sprinkle the shredded Provolone cheese over the top. Cover the skillet and let it cook for a few minutes, allowing the cheese to melt into a creamy layer.

Once fully melted, give everything a good stir and serve hot, garnished with fresh herbs if desired.