Prep Work:

1. Measure out all ingredients before starting to streamline the process.
2. Begin heating a large pot of water for the pasta. Once boiling, generously salt the water with ¾ tablespoon of kosher salt.
3. Preheat your oven to 375°F (190°C).

Make the Sauce and Pasta:

1. In a large skillet over medium-high heat, cook the ground beef, sausage, and diced onion for about 4 minutes.
2. Add the green bell pepper and cook for an additional 5 minutes, until the meat is fully browned and the peppers are tender. Drain any excess grease.
3. Lower the heat to medium. Add the beef broth and use a spatula to scrape any brown bits off the bottom of the skillet.
4. Stir in the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 minute to release the flavors.
5. Pour in the marinara and pizza sauces, mixing well. Let it simmer on low heat, partially covered, while the pasta cooks.
6. Boil the penne pasta for 1 minute less than the al dente time on the package instructions.
7. Reduce the heat of the sauce to low and stir in the grated Parmesan cheese.
8. Drain the pasta and mix it into the skillet with the sauce.
9. Transfer the pasta and sauce mixture to a lightly greased 9×13-inch casserole dish (or leave in an oven-safe skillet if suitable).
10. Top with shredded mozzarella cheese and pepperoni slices.
11. Cover with foil and bake for 10 minutes (spray the foil with cooking spray to prevent it from sticking to the cheese).
12. Uncover and bake for an additional 15 minutes or until the top is golden and bubbly. For a crispier top, broil for 1 minute under high heat—but watch carefully to avoid burning.
13. Optional: Garnish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!