Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package directions. Drain well and set aside.

Brown the Meat: In a large skillet or Dutch oven over medium-high heat, add the ground beef. Break it apart as it cooks. When halfway browned, add the diced onion. Cook until the beef is fully browned and the onions are soft (about 5-7 minutes). Drain excess grease, leaving about 1 tbsp in the pan.

Aromatics & Paste: Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste, coating the meat evenly, and cook for 1 minute.

Simmer the Sauce: Pour in the tomato sauce, water (or broth), Italian seasoning, smoked paprika, salt, and pepper. Stir to combine. Bring to a gentle simmer, reduce heat to low, and let simmer for 5 minutes.

Make it Creamy: Remove the skillet from the heat. Slowly stir in the heavy cream until fully incorporated.

Melt the Cheese: Gradually fold in the freshly grated sharp cheddar and Parmesan cheeses. Stir continuously until the cheese is completely melted and the sauce is smooth and velvety.

Combine: Gently fold the cooked pasta shells into the creamy meat sauce until evenly coated.

Serve: Garnish with fresh chopped parsley and extra Parmesan cheese if desired. Serve immediately hot!