Heat a large skillet or sauté pan over medium heat.

Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through.

Transfer the cooked beef to a plate and set aside. Drain excess grease if needed.

Add the diced onion to the same pan and cook for 3–4 minutes, until softened.

Stir in the minced garlic and cook for about 30 seconds.

Sprinkle the flour over the onion and garlic. Stir for about 1 minute.

Slowly pour in the beef broth while stirring and scraping the bottom of the pan.

Stir in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, and black pepper.

Add the small pasta shells and stir to coat them in the sauce.

Bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring often, until the pasta is tender.

Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese.

Add the cooked ground beef back to the pan and stir until creamy and heated through.

Taste and adjust with salt and pepper as needed.

Let rest for 5 minutes, then serve warm.