For the Pasta Shells:

• 1 lb (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet (1 oz) ranch seasoning mix
• 1 tsp Italian seasoning
• ½ tsp smoked paprika (optional, for extra depth)
• ½ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional)
• 2 cups beef broth (or water + bouillon cube)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 (8 oz) block cream cheese, softened and cubed
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups medium pasta shells (uncooked)
• 1 cup whole milk or half-and-half
• 2 tbsp chopped parsley (for garnish)

Optional Add-Ins:

• 1 cup frozen peas or corn (stir in during the last 30 minutes)
• ½ cup diced bell pepper (sautéed with beef)
• 1 ½ cups chopped fresh spinach (stir in at the end)
• ½ cup crumbled cooked bacon (for a smoky touch)