1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
3. Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn it.
4. Stir in the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
5. Add the Cajun seasoning, smoked paprika, cayenne pepper (if using), and salt and pepper. Stir well to coat the beef evenly with the spices. Let it cook for another 2 minutes to deepen the flavors.
6. Reduce the heat to medium-low and pour in the heavy cream. Stir gently to combine, allowing the cream to warm and thicken slightly, about 3 minutes.
7. Add the shredded cheddar, mozzarella, and Parmesan cheese, stirring continuously until the cheese melts into a smooth, creamy sauce.
8. Fold the drained bowtie pasta into the skillet, tossing to coat every piece with the cheesy, spicy beef sauce. Heat together for 2 more minutes to meld all the flavors.
9. Remove from heat and sprinkle with fresh chopped parsley for a bright, fresh touch.
10. Serve immediately and enjoy the comforting flavors that fill your kitchen—and your heart.

When I make this dish, I always think about how Mama Lou would insist on tasting every spoonful to make sure the seasoning was just right. She believed that good food was made with love and a sharp palate, and her spirit lives on in every batch I prepare.