Begin by cooking the pasta according to package directions. I use 3/4 of a 1lb box of cavatappi pasta. It can cook throughout the rest of the process. Drain when ready.
Prepare the veggies. Chop the onion. Clean the seeds and membranes out of the green bell pepper and chop. Place the vegetables in a small bowl and set aside.
Prepare the sauce. Mix the ketchup, mustard, and Worcestershire sauce in a medium mixing bowl, stirring thoroughly with a wooden spoon.
Chop the pickles and add them to the sloppy joe sauce. Set aside.
Heat one tbsp of olive oil in a large skillet over medium heat.
Add the veggies to the meat mixture and cook, stirring from time-to-time with a heat resistant spatula, until soft and the onion is translucent, about 5 minutes.
Remove the cooked veggies. You can put them back in the small bowl.
Increase the temperature to medium-high heat and add the ground beef. Break the meat into pieces with the spatula and stir regularly. The meat is cooked when it is no longer pink, about 8 minutes. Be sure to test larger pieces to ensure they are fully cooked. If there is excess grease in the pan, pour it off.
Lower the temperature to medium-low heat. Add the veggies back to the skillet with the meat and stir.
Lightly salt and pepper.
Pour the sauce over the ground beef mixture and stir to combine.
Add the drained pasta and toss making sure that everything is covered in sauce and the other ingredients are fairly evenly distributed.
Sprinkle approximately 3/4 of the shredded cheese over the sloppy joes and pasta and stir to combine.
Sprinkle the remaining cheese over the surface and cover the skillet.
Heat until the sloppy joe mixture, pasta, and cheese are heated through and the cheese on top is melted.