Cook protein pasta in a large pot of salted water according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain pasta and set aside.

In a large pan over medium heat, add a splash of olive oil. Add chopped tomatoes, red bell pepper, and minced garlic. Season with half of the Italian seasoning, smoked paprika, salt, and black pepper (1/2 teaspoon each). Sauté for about 5 minutes until vegetables are soft and starting to break down.

Transfer cooked vegetable mixture to a blender. Let cool for 2-3 minutes to avoid pressure buildup. Add light cream cheese and reserved pasta water. Blend on high speed until completely smooth and creamy. Set aside.

In the same pan, add another teaspoon of olive oil and heat over medium-high. Add ground beef and season with remaining Italian seasoning, smoked paprika, salt, and black pepper. Break beef into small crumbles with a spatula and cook for 5-7 minutes, stirring frequently, until fully browned and no longer pink.

Lower heat to medium-low. Add cooked pasta and blended creamy sauce to the pan with the beef. Toss everything together using tongs or a large spoon until sauce coats all the pasta and beef is evenly distributed.

Let mixture simmer gently for 2 minutes, stirring occasionally, to allow sauce to thicken slightly and cling to the pasta. If sauce is too thick, add a splash more pasta water. If too thin, simmer another minute or two.

Divide pasta into bowls. Garnish with grated Parmesan cheese and fresh chopped parsley. Serve hot.