1-Heat 1 tablespoon olive oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add 1 large yellow onion (halved and sliced 1/2-inch thick) and half of the 1 teaspoon kosher salt, and sauté until the onion begins to brown and soften, about 5 minutes.

2-Add 1 medium red bell pepper (halved and sliced 1/2-inch thick) and 1 clove garlic (minced), and cook for 2 to 3 minutes until the peppers soften and the garlic is fragrant.

3-Add 1 pound ground chuck (80 percent lean, 20 percent fat), 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt. Brown the meat, breaking it into small pieces, for 5 to 7 minutes until no pink remains.

4-Stir in 8 ounces dry rotini pasta, pour in 2 (14.5-ounce) cans low-sodium chicken broth, cover, and bring to a boil. Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and the liquid is mostly absorbed.

5-Preheat the broiler to high and position the rack in the middle of the oven. Stir half of the 1 1/2 cups shredded provolone cheese and half of the 1 1/2 cups shredded pepper jack cheese into the pasta mixture. Sprinkle the remaining cheese on top, and broil for 2 to 3 minutes until the cheese melts and turns golden brown.