1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.

2. In a large skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess fat.

3. Add minced garlic and cook for 1 more minute until fragrant.

4. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Let it simmer for 10–15 minutes.

5. In a saucepan over low heat, melt Velveeta cheese with milk, stirring until smooth and creamy.

6. Add the cooked pasta to the beef marinara and pour in the melted cheese sauce. Stir to combine everything evenly.

7. Let everything warm together for a couple of minutes.

8. Serve hot, topped with fresh parsley or basil and optional parmesan cheese.