Bring a large pot of salted water to a boil over high heat. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. When cooked, drain the pasta in a colander and set aside, making sure to reserve a bit of the pasta water in case you need to loosen the sauce later.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the ground beef, breaking it apart with a spatula as it cooks. Sauté for 5-7 minutes until the beef is browned and cooked through. Once finished, drain any excess fat and return the skillet to the heat.

Stir in the minced garlic and the Italian seasoning into the skillet with the beef. Cook for about 1-2 minutes until the garlic is fragrant and lightly golden.

Add the undrained Rotel tomatoes to the skillet, stirring well to combine. Let the mixture simmer for 3-4 minutes.

Mix in the remaining butter and heavy cream, stirring until the butter is melted. Bring the mixture to a gentle simmer for 3-4 minutes.

Slowly add the grated Parmesan and shredded mozzarella cheese into the sauce, stirring until both cheeses are fully melted and incorporated. Taste and season with salt and pepper.

Toss the cooked bowtie pasta into the creamy beef sauce, mixing well. Allow the pasta to heat through for a couple of minutes.

Once everything is combined and hot, remove from heat and serve immediately. Garnish with fresh parsley.