1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the bow-tie pasta according to package instructions until al dente. Drain and set aside.

3. 3. In a large skillet, cook the round steaks over medium heat until browned on both sides. Remove from the skillet and shred into bite-sized pieces.

4. 4. In the same skillet, sauté the garlic, carrots, and sweet potatoes until slightly softened. Add the shredded beef back to the skillet.

5. 5. In a separate saucepan, melt mozzarella and colby cheese with 1% low-fat milk until smooth and creamy. Season with salt and pepper to taste.

6. 6. Combine the cooked pasta, beef and vegetable mixture, and cheese sauce in a baking dish. Mix well to coat everything evenly.

7. 7. Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown on top.

8. 8. Serve hot and enjoy this deliciously creamy beef and veggie pasta bake!