1. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat.
2. Add the diced onion and bell pepper to the skillet. Sauté until softened, about 3 minutes. Stir in the minced garlic and Cajun seasoning, cooking until fragrant, about 1 minute.
3. Add the uncooked penne pasta, diced tomatoes with their juices, and beef broth to the skillet. Stir to combine, ensuring the pasta is submerged in the liquid.
4. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for 15-20 minutes, or until the pasta is cooked to al dente, stirring occasionally.
5. Once the pasta is cooked, stir in the heavy cream and 1 cup of cheddar cheese. Continue to cook, stirring, until the cheese is melted and the sauce is creamy, about 2-3 minutes.
6. Season with salt and pepper to taste. Sprinkle the remaining 1/2 cup of cheddar cheese on top, cover, and let it melt before serving.

One of my favorite tips for this dish is to let the cheese on top form a slightly crispy layer by leaving the lid off for the last couple of minutes. It adds an extra texture that my family absolutely loves.