Prep Work:

1. Measure out all the ingredients before you begin cooking for a smooth process.
2. Begin heating a large pot of water for cooking the pasta. Once the water reaches a boil, generously salt it with ¾ tbsp. of Kosher salt.
3. Preheat your oven to 375°F (190°C).

Make the Sauce and Pasta:

1. In a large skillet, heat over medium-high heat. Add ground beef, sausage, and diced onions. Cook for about 4 minutes, then add the bell peppers. Cook for an additional 5 minutes until the meat is browned and the vegetables are softened. Drain any excess grease.
2. Lower the heat to medium, then add beef broth. Use a silicone spatula to scrape and deglaze the bottom and sides of the skillet.
3. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Stir everything together and cook for 1 more minute.
4. Add marinara and pizza sauce, stirring to combine. Let the mixture simmer, partially covered, while you prepare the pasta. Cook the penne for 1 minute less than the al dente time indicated on the package.
5. Once the pasta is ready, reduce the heat of the sauce to low and stir in the Parmesan cheese.
6. Drain the pasta and add it to the sauce. Stir until evenly combined.

Baking the Dish:

1. If your skillet is not oven-safe, transfer the pasta mixture to a lightly greased 9×13-inch casserole dish.
2. Top with shredded mozzarella cheese, then place pepperoni slices evenly over the top.
3. Cover the dish and bake for 10 minutes. If using aluminum foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese.
4. Uncover and bake for an additional 15 minutes, or until the cheese turns golden brown. For an extra-crispy top, you can broil the dish at 450°F for 1 minute—just be sure to watch it closely!
5. Remove from the oven and let it cool for a few minutes before serving. Optionally, garnish with fresh parsley and extra Parmesan cheese.