1-Heat 1 tablespoon olive oil in a large nonstick, oven-proof skillet or Dutch oven over medium-high heat. Add 1 pound ground meat seasoned with salt, pepper, and 1/2 teaspoon red pepper flakes. Cook until browned. Add diced yellow onion and 2 medium carrots, peeled and thinly sliced, and cook until softened.

2-Add 1 chopped red bell pepper (optional) and 6 to 8 garlic cloves; cook for 1 minute. Stir in 1 can (28 ounces) crushed tomatoes, 1 can (15 ounces) drained fire-roasted tomatoes, 1 tablespoon tomato paste, 1 1/2 teaspoons chicken bouillon, 1 1/2 teaspoons sugar, and dried herbs (1 1/2 teaspoons basil, 1/2 teaspoon oregano, 1/2 teaspoon parsley). Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.

3-Stir in 3 cups water and 12 ounces uncooked penne pasta. Cover and cook at a vigorous simmer for 12 to 16 minutes, stirring occasionally and replacing the lid, until pasta is al dente and liquid is absorbed. Taste frequently to avoid overcooking.

4-Stir in 1/2 cup heavy cream, 1/2 cup freshly grated Parmesan, and 1/2 cup freshly grated sharp cheddar cheese until combined.

5-Evenly top with 1 cup freshly grated mozzarella cheese and place skillet under broiler for 2 to 3 minutes until cheese melts and turns golden. Let sit for at least 5 minutes before serving.