1
Heat your olive oil in a large pan over medium-low heat.
2
Add the onion, red pepper flakes, Italian seasoning and a pinch of salt. Let it soften for a few minutes.
3
Add your garlic and cook for another 30 seconds until fragrant.
4
Add the ground beef, seasoning well with salt, pepper and smoked paprika.
5
Break it apart with a wooden spoon and cook until browned all the way through.
6
Push the beef to the sides and spoon your tomato paste into the centre of the pan.
7
Let it caramelise for a couple of minutes before stirring it through the meat.
8
Pour in the beef broth and cream, season again and bring everything up to a gentle boil.
9
Drop in your uncooked pasta shells, reduce the heat and simmer uncovered for 16-17 minutes, stirring occasionally, until the pasta is tender and has soaked up all that flavour.
10
Stir through your cheddar, taste and adjust seasoning, then top with extra cheese.