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Brown the beef: In a large pot or deep skillet, cook ground beef over medium heat until browned, about 5–6 minutes. Drain excess grease if needed.
Sauté aromatics: Add chopped onion and garlic to the beef. Cook for 3–4 minutes until softened.
Season: Stir in salt, pepper, paprika, and Italian seasoning. Mix in the tomato paste and cook for 1–2 minutes.
Add liquids and pasta: Pour in beef broth and tomato sauce. Stir in uncooked pasta shells. Bring to a boil.
Simmer: Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
Make it creamy: Stir in the heavy cream and shredded cheddar cheese. Let cook uncovered for another 2–3 minutes, until cheese is melted and the sauce is creamy.
Serve: Garnish with fresh parsley if desired and serve hot.