Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Once browned, drain any excess fat and set the beef aside.
Step 2: Add the chopped onion and bell peppers to the same pot. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the Italian seasoning, salt, and black pepper, cooking for about 30 seconds until aromatic.
Step 4: Return the cooked ground beef to the pot. Pour in the beef broth and add the uncooked pasta. Stir well to combine.
Step 5: Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Step 6: Remove the pot from the heat. Stir in the softened cream cheese until fully melted and incorporated. Add the shredded provolone and mozzarella cheeses, stirring until they are melted and the sauce is smooth and creamy. Serve immediately.