Place the ground beef and chopped onion in a large pot or Dutch oven and cook over medium-high heat until the beef is fully browned, breaking it up as it cooks, about 7-10 minutes. Drain off any extra fat if needed.
Mix in the tomato paste, garlic powder, paprika, and Italian seasoning with the browned beef and onion.
Pour in the beef broth, heavy cream, and Worcestershire sauce, then crank the heat to high. When the mixture reaches a boil, add the uncooked shells pasta.
Turn the heat down to medium to maintain a gentle simmer. Let the pasta cook uncovered for about 12-13 minutes, stirring occasionally, until it’s tender and most of the liquid is absorbed.
Once the pasta is cooked, fold in the cubed Velveeta cheese until fully melted and creamy. Remove the pot from heat and season with salt and pepper to taste.
Allow the dish to rest for a few minutes to thicken up or serve immediately for a comforting, cheesy skillet meal.
