In a large skillet, cook the ground beef until just browned. Transfer the cooked beef to a separate bowl.

Cook the diced yellow onions in the leftover oil until fragrant, about 3-4 minutes. Add the minced garlic and continue to sauté for about 45 seconds.

Sprinkle the all-purpose flour over the onions and garlic. Then, slowly pour the beef broth into the skillet, stirring the entire time (this should start to thicken into a sauce).

Turn the heat to high and allow the sauce to boil for 1-2 minutes.

Then add the tomato sauce, Italian seasoning, paprika, garlic powder, sea salt, and pasta shells to the skillet.

Combine the ingredients thoroughly, then cover the skillet and simmer on medium-low heat for 10 minutes, or until the pasta is cooked.

Turn the heat to low. Remove the lid and pour the shredded cheese and the heavy cream into the skillet. Mix the ingredients in until the cheese has fully melted and combined with the pasta.

Add the cooked beef back to the pasta skillet and gently fold in.

Allow the pasta to cook for a few minutes longer to heat the beef. Serve warm and enjoy!