them into an even layer. Do not stir yet; you want the shells mostly on top of the meat so the creamy liquid can soak through them.
In a large measuring cup or mixing bowl, whisk together the beef broth, heavy cream, tomato paste, and Italian seasoning until the tomato paste is fully dissolved and the mixture is smooth and uniform. Whisk in 1 cup of the shredded cheddar cheese until it starts to melt into the liquid. If using, whisk in the crushed red pepper flakes. This is your one creamy liquid mixture.
Return the Dutch oven to medium heat. Slowly pour the creamy liquid mixture evenly over the uncooked pasta shells and browned beef in the Dutch oven, making sure to cover as much of the pasta as possible. Use the back of a spoon to gently
