Directions 12 steps | 45 Minutes
Measure and prep all ingredients. Preheat the oven to 400°F.
In a large cast iron skillet or an oven-safe skillet over medium high heat, add the ground beef and season with salt and pepper. Sauté until browned, about 5 minutes.
Lower the heat to medium and add the chopped onion and red bell pepper. Sauté until softened, about 3 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Add the tomato paste and cook until the color slightly darkens, about 1 minute.
Add the ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika and red pepper flakes. Stir until well combined.
Add the low sodium beef broth (or stock). Scrape down the bottom of the pot.
Stir in the dry pasta. Cover and cook until the pasta is tender, stirring halfway through, about 10 minutes.
Stir in the sour cream and half-and-half.
Stir in half of the mozzarella, extra sharp cheddar and Monterey Jack cheese. Mix until well combined.
Top the casserole with the remaining mozzarella, extra sharp cheddar and Monterey Jack cheese. Bake until the cheese is melted and the sides are bubbling, about 10 minutes.
Top with finely chopped parsley and serve. Enjoy!