Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper. Sauté for 5–7 minutes until softened and edges brown.

Add sliced mushrooms and cook for 3–4 minutes until they give up moisture and brown slightly.

Push vegetables to the side and add ground beef. Brown, breaking up with a spatula, until no pink remains. Season with salt and pepper.

Pour in heavy cream and bring to a gentle simmer. Reduce heat and let sauce thicken for about 3–5 minutes, stirring occasionally.

Fold in drained penne and shredded provolone. Toss until pasta is coated and cheese is melted. Add reserved pasta water a splash at a time if the sauce needs loosening.

Adjust salt and pepper, remove from heat, and let rest for 1 minute before serving.