1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add diced onions and cook until softened. Stir in minced garlic and cook for 30 seconds.

3. Add ground beef or shredded Italian beef. Cook until browned and fully cooked through. Drain excess fat if needed.

4. Stir in tomato paste and crushed tomatoes. Add Italian seasoning, salt, and pepper. Simmer on low heat for 15–20 minutes.

5. Lower the heat and add Velveeta cubes. Stir gently until fully melted into a creamy sauce.

6. Add cooked rigatoni to the sauce and toss until evenly coated.

7. Garnish with parsley if desired, and serve hot.