Start by bringing a large pot of salted water to a boil. Add 8 oz of corkscrew or penne pasta and cook until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside to cool slightly while you prepare the sauce.

In a large skillet over medium-high heat, add 1 lb of ground beef. Cook the beef, breaking it apart with a wooden spoon, until it’s browned and no longer pink, about 5-7 minutes. Drain any excess grease from the skillet.

Once the beef is browned, add 1 cup of chopped onion to the skillet and sauté for about 5 minutes until it becomes soft and translucent. Stir in 2 cloves of minced garlic and continue stirring for an additional minute until fragrant.

Mix in 1 cup of tomato sauce, 1 cup of beef broth, 1 tsp of Worcestershire sauce, and 1 tsp of mustard to the skillet. Reduce the heat and let this mixture simmer for about 5-7 minutes, stirring occasionally.

Add the drained pasta to the skillet with the sauce, stirring well to ensure every piece of pasta is coated. Mix thoroughly until the pasta is fully integrated with the sauce.

Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9x13-inch baking dish. Sprinkle with 1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, and 1/2 cup crumbled turkey bacon evenly over the top.

Place the baking dish in the preheated oven and bake for 20 minutes. Keep an eye on it as the cheese melts and turns golden brown.

After baking, allow the dish to cool for a few minutes. Just before serving, sprinkle with chopped green onions.