Creamy Beef and Shell Pasta

Instructions:
step 1 Cook the pasta shells in salted water according to package directions. Drain and set aside.
step 2 In a large skillet, heat olive oil over medium-high heat. Add the beef and season with salt, pepper, Italian seasoning, and paprika. Cook until browned, then remove from the pan and set aside.
step 3 In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
step 4 Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
step 5 Gradually whisk in the beef broth and bring to a simmer. Let it cook for 3-4 minutes until slightly thickened.
step 6 Stir in the heavy cream, then add the cooked beef back to the skillet. Simmer for 5 minutes, allowing the flavors to meld.
step 7 Add the mozzarella and Parmesan cheese, stirring until melted and the sauce is creamy.
step 8 Add the cooked pasta shells and toss everything together until well coated.
step 9 Garnish with chopped fresh parsley before serving.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream and warm over low heat on the stove or microwave in short intervals, stirring occasionally until heated through.