Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside.
Brown the Beef:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink. Drain any excess fat.
Sauté the Aromatics:
To the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add Tomato Sauce and Seasonings:
Stir in the tomato sauce, beef broth, paprika, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 5 minutes.
Combine with Pasta:
Add the cooked pasta shells to the skillet with the beef and sauce. Stir to combine, ensuring the pasta is evenly coated.
Add Cream and Cheese:
Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese has melted and the sauce is creamy.
Garnish and Serve:
Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
