Heat a skillet over medium heat and add the ground beef. Cook, breaking it apart, until fully browned (about 7-10 minutes). Drain any excess fat.

Bring salted water to a boil in a large pot. Add bowtie pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Once the beef is browned and drained, stir in the diced tomatoes and beef broth. Simmer for a few minutes until heated through.

Add cubed Velveeta cheese to the skillet. Stir until melted and smooth. Add more beef broth if the sauce is too thick. Season with salt and pepper.

Add the cooked pasta to the skillet and toss to coat in the creamy beef mixture. Let it cook for 2-3 minutes.

Serve hot, topped with chopped parsley if desired.