Fill a large pot with salted water and bring it to a boil. Cook the bowtie pasta until tender but still slightly firm. Drain well and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until fully cooked and nicely browned. Remove any excess grease.

Add the diced onion and garlic to the beef and cook for a few minutes until the onion softens and everything smells rich and savory.

Pour in the diced tomatoes along with their juices and the beef broth. Sprinkle in the smoked paprika, Italian seasoning, salt, and pepper. Let it simmer gently for a few minutes so the flavors come together.

Lower the heat and add the heavy cream. If using, add the cream cheese and let it melt into the sauce, creating a smooth and slightly thick base.

If using, add the cheddar and mozzarella, mixing until the sauce turns thick, glossy, and full of melted cheese.

Add the cooked bowtie pasta and gently fold everything together until the sauce coats every piece.

Let it sit for a couple of minutes so the sauce thickens slightly, then taste and adjust seasoning if needed before serving.