Cook the Pasta: Boil the pasta shells until al dente, drain and set aside.
Sauté Aromatics: In a skillet, heat olive oil and cook onion and garlic until tender.
Brown the Beef: Add ground beef to the skillet and cook until browned and no longer pink. Season with paprika, mustard powder, salt, and pepper.
Combine Ingredients: Pour beef broth into the skillet and bring to a boil. Add cooked pasta shells, reduce heat, and simmer until the pasta is tender.
Finish with Cream and Cheese: Stir in heavy cream and simmer until the sauce thickens. Remove from heat and stir in cheddar cheese until melted.
Garnish and Serve: Sprinkle chopped parsley over the top before serving.
