1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat if needed.
2. Add the diced onion and garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
3. Stir in the Italian seasoning, smoked paprika, salt, and pepper. Cook for an additional minute to toast the spices.
4. Pour in the beef broth and tomato sauce, stirring to combine. Bring the mixture to a simmer.
5. Add the pasta shells to the pot and stir to ensure they are submerged in the liquid. Cover and cook on medium-low heat for 10-12 minutes, or until pasta is al dente, stirring occasionally.
6. Reduce heat to low and stir in the heavy cream. Continue to cook until the sauce is thickened, about 3-4 minutes.
7. Remove from heat and stir in the cheddar and Parmesan cheeses until melted and well combined.
8. Garnish with fresh parsley before serving.

Cooking is a dance of flavors and timing, and this one-pot meal is no different. Trust your senses—if it smells right, you’re on the right track. Remember, you’re crafting a memory as much as a meal.