Step 1

In a 12-inch skillet over medium-high heat, warm 2 tablespoons of oil. Add the beef and cook, breaking up into small pieces, until cooked through with no pink remaining, about 8 minutes. Add 1 teaspoon of the paprika and 1 teaspoon of the oregano, then season generously with salt and pepper. Use a slotted spoon to transfer to a bowl.

Step 2

Add the onion to the skillet and cook until softened, about 7 minutes. Reduce heat to medium, add the garlic, and cook for 1 more minute. Add the remaining oregano and paprika, and season with salt and pepper.

Step 3

Sprinkle the flour over the onions and stir to coat, cooking until the flour gets nice and toasty, about 30 seconds. Slowly add the beef broth, stirring constantly, and bring to a boil for 30 seconds. Add the diced tomatoes and pasta shells and stir to combine.

Step 4

Reduce the heat to medium-low, cover the skillet with a lid, and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes, depending on pasta size and shape.

Step 5

Uncover, increase heat to medium, then stir in the cream and the cheeses until melted and combined. Bring to a simmer and allow to reduce slightly, about 5 minutes.

Step 6

Return the ground beef to the pasta and continue to cook until the beef is just heated through, about 2 minutes longer. Season with salt and pepper. Transfer to bowls and top with more freshly grated Parmesan. Serve immediately.