Preheat the oven to 400°F (200°C). Place the chopped bell peppers, cherry tomatoes, and garlic bulb cut-side up on a parchment-lined baking sheet. Drizzle with a small amount of oil and a pinch of salt. Roast for 25 to 30 minutes until the peppers are softened with charred edges and the tomatoes have burst.

While the vegetables roast, cook the pasta in generously salted boiling water for 1 minute less than the package directions. Reserve at least 1 cup of starchy pasta water before draining. Set aside.

Let the roasted vegetables cool for 2 to 3 minutes. Squeeze the softened garlic cloves from their skins into a blender. Add the roasted peppers, burst tomatoes, cream cheese or cottage cheese, and half the Parmesan. Blend until completely smooth, adding pasta water as needed to reach a pourable consistency.

In a large skillet over medium-high heat, cook the ground beef with the smoked paprika, Italian herbs, garlic powder, salt, and pepper, breaking into small crumbles, for 5 to 7 minutes until fully browned. Drain any excess fat.

Reduce heat to low. Pour the blended sauce over the beef and stir to combine. Add the drained pasta and toss until every piece is evenly coated.

Add reserved pasta water a tablespoon at a time if the sauce looks too thick or the pasta appears dry.

Serve garnished with the remaining Parmesan and fresh chopped parsley. For meal prep, divide into five equal portions in airtight containers.