Cook your medium pasta shells about one minute shy of the package directions while you get started on the beefy, creamy sauce. In a large skillet, cook the ground beef and diced onion in olive oil, breaking up the beef with a spoon until browned and crumbled. Drain any excess fat from the skillet and return it to heat.

Add Italian seasoning, chili powder, paprika, garlic powder, salt, and pepper to your ground beef mixture. Stir constantly for 2 to 3 minutes until fragrant. Sprinkle the flour over the beef and cook for another minute, mixing well to eliminate raw flour taste.

Slowly pour in the beef broth while stirring constantly to avoid lumps. Stir until the mixture begins to thicken and forms the base of your creamy sauce.

Stir in the tomato sauce, bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the sauce thickens slightly.

Stir in shredded cheddar cheese until melted. Add cooked pasta shells and gently fold until everything is well coated. Cook briefly to warm through, then let it rest 5 minutes before serving.