Step 1

Heat olive oil in a large skillet or Dutch oven over medium heat. When the oil shimmers, add the beef and cook, stirring, until the meat is no longer pink, about 7-9 minutes. Drain off the fat, leaving the beef in the pan.

Step 2

Stir in the salt, Italian seasoning, garlic powder, onion powder, sugar, broth, pasta shells, and tomato sauce. Bring to a boil, then reduce the heat to low or medium-low so the liquid is at a gentle simmer. Cover and cook until the pasta is tender, about 8-10 minutes, stirring occasionally so that the pasta cooks evenly and doesn’t stick to the bottom of the pan. Remove from the heat.

Step 3

Stir in heavy cream, Velveeta, and cheddar. Stir until the cheese melts. Taste and season with additional salt and pepper, if necessary.

Step 4

Garnish with Parmesan, herbs, or green onions; serve immediately.