Brown the beef: Add the beef to a large skillet over medium-high heat and cook until browned, adding a touch of olive oil if necessary.
Cook the vegetables: Add the finely chopped vegetables to the skillet with the beef and cook over medium heat, stirring often, until softened.
Season and deglaze: Add the garlic powder, Italian seasoning and tomato paste to the pan. Stir until mixed in well. Pour in the beef broth, scratching the browned bits off the bottom of the pan.
Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 10-15 minutes.
Finish the dish: Stir in ½ cup shredded mozzarella and ¼ cup cream cheese until melted. If you like, sprinkle the top of the pasta with another ¼ cup of mozzarella and ¼ cup of parmesan. Cover and let sit for 4-5 minutes or until the cheeses have melted.
Please refer to the post for extra tips!Nutrition is an estimate without the extra cheese for garnish, as that will be individual.