Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray, then set it aside.

In a large pot over medium heat, add 2 pounds of ground beef. Sprinkle with 1 ¾ teaspoons season salt and ¾ teaspoon pepper. Cook, breaking the meat apart with a wooden spoon, until no pink remains. Transfer the cooked beef to a paper towel-lined plate to drain excess grease.

Drain all but 2 tablespoons of fat from the pot. If there is not enough fat, add 1 tablespoon of vegetable oil. Over medium heat, sauté 1 ½ cups chopped onions, 1 medium chopped green bell pepper, and 1 tablespoon minced garlic until the vegetables are soft and fragrant.

Return the cooked beef to the pot. Stir in: dark brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, tomato soup, tomato sauce, beef broth, tomato paste

Mix well to combine. Let the mixture simmer for 5 to 10 minutes until slightly thickened.

Meanwhile, in a separate pot of salted boiling water, cook 12 ounces of pasta according to package directions until just al dente. Drain well.

Add the drained pasta to the meat sauce in the pot. Stir until the pasta is evenly coated and the mixture is well combined.

Transfer the pasta and meat mixture into the prepared baking dish. Sprinkle 2 cups shredded cheese evenly over the top.

Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.

Remove from the oven, sprinkle with 2 tablespoons chopped fresh parsley, and serve hot.