Bring a large pot of salted water to a rolling boil, then add the bowtie pasta. Cook according to the package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook for about 5-7 minutes until browned and no longer pink. Drain excess fat.

Add 1 diced onion and 2 minced garlic cloves to the skillet. Sauté for about 3-4 minutes until the onions are translucent. Stir in a can of diced tomatoes and 1 cup of beef broth, simmer for 5 minutes.

Lower the heat to medium-low and stir in ½ cup of heavy cream and ½ cup of shredded cheese. Stir until melted and the sauce is creamy. Season with paprika, salt, and pepper.

Add the cooked bowtie pasta to the skillet and toss until coated in the creamy sauce. Heat together for 2-3 minutes.

Remove from heat and garnish with chopped parsley. Serve warm.