Sauté the onion

• Heat the olive oil in a large frying pan over medium heat.
• Add the chopped onion and cook until soft and translucent.

Brown the beef

• Add the ground beef and break it up with a spoon.
• Season with salt, black pepper, Italian seasoning, chili flakes and smoked paprika.
• Cook until the beef is browned all over.

Build the sauce

• Stir in the tomato paste and minced garlic and cook briefly until fragrant.
• Pour in the beef broth and milk and stir well.

Cook the shells in the sauce

• Add the conchiglie shells to the pan and stir so they are covered in sauce.
• Simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened.

Make it creamy

• Lower the heat and stir in the cottage cheese and grated cheddar until melted and creamy.
• Taste and adjust the seasoning.

Serve

• Divide between plates and scatter over the chopped chives.