In a large sauté pan with a lid, brown the ground beef over medium-high heat. Remove the beef from the pan but reserve about two tablespoons of grease.

Lower the heat to medium and add the diced onion to the pan. Cook until soft, about five minutes. Add minced garlic during the last thirty seconds.

Sprinkle in the flour and stir well for about one minute. Gradually add in the beef broth while stirring to avoid lumps, then bring to a boil.

Pour in the tomato sauce along with Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Stir everything together and bring to a simmer with the lid on.

After about twelve to fifteen minutes, stir in the heavy cream and shredded cheese. Reintroduce the cooked ground beef and let everything heat through for an additional two to three minutes.