1-Add the 1 pound lean ground beef and 1/2 medium chopped sweet onion to a large pot or Dutch oven. Cook over medium-high heat until the beef is browned, breaking up the meat as it cooks, then drain excess fat.

2-Stir in 2 tablespoons tomato paste, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon Italian seasoning.

3-Pour in 2 cups beef broth, 1 cup heavy or whipping cream, and 1/2 tablespoon Worcestershire sauce. Increase heat to high and bring to a boil.

4-Once boiling, add 2 cups uncooked medium pasta shells, then reduce heat to a rapid simmer. Cook uncovered, stirring occasionally, until the pasta is tender and most liquid is absorbed, about 12 to 13 minutes.

5-Stir in 8 ounces cubed cheese until melted and fully incorporated. Season with salt and pepper to taste.

6-Let it sit for a few minutes before serving, or dive in right away for that fresh, warm goodness.