Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Drain the pasta in a colander and set it aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the ground beef to the pan, breaking it into smaller pieces. Cook for about 6–8 minutes, until the beef is fully browned. Drain any excess grease.

Add diced onion and minced garlic to the skillet with the browned beef. Sauté for about 2–3 minutes until the onion becomes translucent.

Stir in the diced tomatoes, heavy cream, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the skillet. Bring the mixture to a gentle simmer over medium heat for about 5 minutes.

Add the cooked rotini pasta to the skillet with the creamy sauce, stirring gently to ensure all the pasta is well coated. Mix for another minute.

Gradually sprinkle in 1 ½ cups of shredded cheddar cheese while stirring continuously on low heat until melted.

Serve warm in bowls, topping with remaining cheese and crispy bacon bits if desired.