Bring a large pot of salted water to a boil. Cook pasta until al dente, 1 to 2 minutes under package time. Reserve at least 1/2 cup pasta water before draining. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the chopped bell pepper, cherry tomatoes, and minced garlic. Season with half the Italian herbs and half the smoked paprika. Sauté for 5 to 8 minutes until the tomatoes have burst and the bell pepper is fully softened.

Transfer the vegetable mixture to a blender. Add the cream cheese or cottage cheese and 1/4 cup of the reserved pasta water. Blend on high for 45 to 60 seconds until completely smooth. Set aside.

Return the same pan to medium-high heat. Add the ground beef with the remaining Italian herbs, remaining smoked paprika, salt, and pepper. Cook for 6 to 8 minutes, breaking the meat apart, until fully browned. Drain excess fat if needed.

Reduce heat to medium-low. Pour the blended sauce over the cooked beef. Add the drained pasta. Toss to combine, adding additional pasta water a tablespoon at a time if the sauce is too thick.

Simmer together over low heat for 2 minutes, tossing occasionally, until the sauce is glossy and coats the pasta evenly.

Remove from heat. Stir in the grated Parmesan. Garnish with fresh parsley and serve immediately.