Cook the pasta: Bring a large pot of salted water to a boil. Cook shells until just shy of al dente (they’ll finish in the sauce). Drain and set aside.

Brown the beef: In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high. Add ground beef and cook, breaking it up, until browned with crispy edges, about 5–7 minutes. Season lightly with salt and pepper. Drain excess fat if needed.

Sauté aromatics: Reduce heat to medium. Add diced onion and cook until soft and translucent, 3–4 minutes. Stir in garlic for 30 seconds, until fragrant.

Build the base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add Italian seasoning, paprika, and a pinch of red pepper flakes if using.

Add liquids: Pour in crushed tomatoes (or tomato sauce) and beef broth. Stir, scraping up any browned bits from the pan. Simmer 5 minutes to thicken slightly.

Make it creamy: Reduce heat to low. Stir in heavy cream. Simmer gently 2–3 minutes. Taste and adjust salt and pepper.

Combine with pasta: Add cooked shells to the sauce and stir to coat. Cook 2–3 minutes, stirring, so the pasta absorbs the flavors.

Add cheese: Off the heat, fold in the shredded cheddar until melted and smooth. If too thick, splash in more broth or cream; if too thin, let it sit a minute.

Finish and serve: Top with chopped parsley and extra black pepper. Serve hot.