Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the conchiglie shells until al dente, then drain and set aside.

Brown the beef

• Heat the olive oil in a large pan over medium-high heat and soften the chopped onion.
• Add the ground beef and cook until browned, breaking it up with a spoon.
• Season with salt, pepper, Italian seasoning, chili flakes and smoked paprika.

Build the sauce

• Stir in the tomato paste and minced garlic and cook for a minute until fragrant.
• Pour in the beef broth and let it reduce slightly.

Make it creamy

• Blend the cottage cheese with the milk until smooth.
• Lower the heat and stir the cottage cheese mixture into the pan.
• Add the grated cheddar and stir until melted and creamy.

Combine and serve

• Add the cooked shells to the pan and toss so the beef fills the shells.
• Sprinkle with chopped chives and serve hot.