Start by boiling and cooling your pasta so it’s ready when you are!

Preheat oven to 350°

In a large cast iron skillet, start browning your beef over medium high heat. Sprinkle with a little salt and add the onion powder.

When beef is browned remove it from the skillet and set aside.

In the same skillet, melt the butter and add the onions and green peppers.

Saute the vegetables for 3 – 5 minutes.

Add the beef back into the skillet with the onions and green peppers.

Add the ketchup, Worcestershire sauce, salt and pepper to the skillet. Stir to combine.

Give it a taste and adjust seasoning to taste.

Remove skillet from the heat and scoop spoonfuls of the mixture into pasta shells.

Place shells in a casserole dish.

Using about 1/2 of the cheese, top each shell with cubes of cheese.

Return the skillet to the stove. Whisk together the beef broth, milk and cornstarch.

Turn the heat to medium high. Add in the remaining cheese a little at a time. Whisk until cheese melts and sauce thickens a bit. (About 5 minutes)

Give the sauce a taste to determine if you want to add any salt or pepper.

Pour sauce around shells.

Bake for 10 – 12 minutes, or until cheese has melted.

Use sauce to drizzle over shells, if desired, when serving.