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Bring a large pot of salted water to a boil.
Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat olive oil (if using) over medium heat.
Add the ground beef and cook until browned, breaking it into crumbles.
Add the diced onion and minced garlic, and cook for 3–4 minutes, until the onion is soft and fragrant.
Stir in the can of diced tomatoes with green chilies, beef broth, smoked paprika, Italian seasoning, salt, and pepper.
Simmer for 5 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the Velveeta cheese cubes.
Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked bowtie pasta to the skillet and toss to coat the pasta evenly with the cheesy beef sauce.
Spoon the pasta into bowls or onto plates.
Garnish with chopped parsley, green onions, or extra shredded cheese, if desired.