Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the farfalle pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and set it aside.

In a large skillet or Dutch oven, heat over medium heat and crumble the ground beef into the pan. Cook for 6-8 minutes, stirring occasionally, until the meat is browned and fully cooked.

Reduce the heat to low and sprinkle in the Italian seasoning, dried minced onion, garlic powder, kosher salt, and ground black pepper. Stir for 1-2 minutes until fragrant.

Pour in the vodka sauce and beef stock, mixing until well combined. Increase the heat to medium-high and bring to a simmer, about 3-5 minutes.

Remove the skillet from heat and stir in the cubed Velveeta cheese until fully melted, creating a smooth creamy sauce.

Add the drained farfalle pasta into the skillet, tossing gently until fully coated.

Sprinkle in the shredded mozzarella and grated Parmesan cheese, stirring continuously until both cheeses melt and integrate into the sauce.

Place the skillet back on low heat and allow to simmer for an additional 3-5 minutes to thicken the sauce and meld flavors.

Remove from heat and serve hot, optionally garnished with extra cheese or fresh parsley.