1. Bring a large pot of salted water to a boil, then cook the penne until al dente. Reserve 1 cup pasta water, drain, and set aside.

2. Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart, until browned.

3. Drain excess grease if needed, then add the diced onion and cook for 3 to 4 minutes until softened.

4. Stir in the garlic and cook for 30 seconds until fragrant.

5. Add tomato paste, Italian seasoning, smoked paprika, crushed red pepper flakes, salt, and black pepper. Stir and cook for 1 to 2 minutes.

6. Pour in the beef broth and scrape up any browned bits from the skillet.

7. Stir in the heavy cream and simmer gently for 3 to 5 minutes until slightly thickened.

8. Reduce the heat to low, then add cheddar, mozzarella, and Parmesan gradually, stirring until melted and smooth.

9. Add the cooked penne and toss until fully coated. Add a splash of reserved pasta water if the sauce is too thick.

10. Garnish with fresh parsley and serve hot with extra Parmesan if desired.