Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook it according to the package instructions until it reaches al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and break it apart with a spatula. Cook for about 5-7 minutes until the beef is browned and no longer pink. Drain any excess fat from the skillet.

Add the diced onion and minced garlic to the skillet with the ground beef. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Stir in the canned diced tomatoes and beef broth into the skillet mixture. Allow the sauce to come to a simmer and cook for about 5 minutes.

Lower the heat and pour in the heavy cream and shredded cheese. Stir until the cheese melts completely and the sauce becomes smooth and creamy. Season with paprika, salt, and pepper.

Add the drained bowtie pasta to the creamy beef sauce in the skillet. Toss gently to coat the pasta evenly, heating for an additional 2-3 minutes.

Scoop the creamy Bowtie Pasta with Ground Beef onto plates or into bowls. Garnish each serving with freshly chopped parsley and serve warm.