Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil and cook the pasta until al dente, about 6-8 minutes. Drain and set aside.

In the skillet, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat.

In the same skillet, sauté the diced onion and green bell pepper until tender, about 3-4 minutes. Add minced garlic and sauté for another minute.

Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, yellow mustard, and season with salt and black pepper. Simmer for 5-8 minutes.

In a large mixing bowl, combine the cooked pasta, meat sauce, and half of the shredded cheddar cheese. Mix thoroughly.

Grease your 9x13-inch baking dish and pour the mixture into the dish. Top with the remaining cheddar cheese and optional toppings.

Bake uncovered for 20-25 minutes until bubbling and cheese is slightly golden.

Let the casserole rest for 5 minutes before serving.