One-Pot Creamy Beef and Shells

Set a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart as it cooks until no pink remains. Drain any excessive grease, then stir in the minced garlic and cook for 1 minute until fragrant.

Add the tomato paste, Italian seasoning, paprika, salt, and black pepper. Stir continuously for about 2 minutes to toast the paste and spices, deepening their flavor.

Pour in the beef broth, tomato sauce, and uncooked pasta shells. Stir well, bring the mixture to a gentle boil, then cover with a lid and reduce heat to low. Simmer for 10 to 12 minutes, stirring occasionally to prevent shells from sticking to the bottom, until the pasta is tender (al dente).

Remove the pan from direct heat. Stir in the heavy cream followed by the freshly shredded sharp cheddar cheese in handfuls. Stir gently until the cheese completely melts into a silky sauce that coats every shell. Allow to rest for 3 minutes off the heat to thicken before serving.