Preheat the oven to 375°F (190°C).

Cook the penne pasta in salted boiling water for about 8-10 minutes, until al dente. Drain it well and set aside.

Brown the ground beef in a large ovenproof skillet over medium heat, stirring occasionally for about 5-7 minutes. Add the sliced mushrooms, chopped onion, and green bell pepper. Cook until the vegetables soften.

Stir in the condensed French onion soup and Worcestershire sauce, lowering the heat to medium-low.

Whisk together cold water and cornstarch in a small bowl, then add this to the skillet. Allow it to simmer for about 5 minutes, or until the sauce thickens nicely.

Combine the cooked pasta with the meat mixture in the skillet. Scatter shredded provolone and mozzarella cheese on top, and pop the skillet into the oven. Bake for about 15 minutes, or until the cheese is melted and bubbly.