Add the cream cheese to the skillet, stirring until melted and well combined.
Combine the cooked pasta shells with the beef and cheese mixture, stirring until the pasta is evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded provolone cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for a few minutes before serving.
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