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Bring a large pot of salted water to a boil. Wash and dry produce. • Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
While cavatappi cooks, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
Increase heat under pan with carrot to medium high and add another drizzle of oil. Push carrot to one side of pan. • Add beef* to empty side; season with Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through. 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef together to combine.
Stir in crushed tomatoes and ¼ cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce is slightly thickened, 3-4 minutes. Reduce heat to low. • Stir in cream cheese until melted and thoroughly combined. • Add drained cavatappi, half the chopped parsley, and 1 TBSP butter (2 TBSP for 4); stir until pasta is warmed through, 1-2 minutes. (TIP: If pan is too small for 4, carefully transfer everything into pot used for pasta.) Season with salt and pepper.
Divide pasta between bowls. Top with Parmesan and remaining chopped parsley. Serve.