Shred the cheese and measure out all ingredients prior to beginning. Begin heating the pasta water for boiling.

Season the ground beef with salt/pepper. Preheat a large skillet over medium-high heat and add the beef. Cook and crumble it for 4 minutes. Add the onions and cook for 5 more minutes, or until the onions are softened and the beef is cooked through. Drain grease.

Add minced garlic and cook for 1 minute.

Add hot sauce, Worcestershire sauce, Italian seasoning, mustard powder, red pepper flakes, and flour. Cook for 1-2 minutes.

Add the beef broth and use a silicone spatula to 'clean' the bottom of the skillet.

Add the tomato sauce, tomato paste, and softened cream cheese. Let the sauce simmer while you boil the shells for 7-8 minutes or as instructed on package. (Optional, add a few teaspoons of salt to the boiling water.)

Decrease heat to low. Stir in the half and half. Remove from heat and gradually stir in the shredded cheese until well-combined.

Add the drained pasta and stir to combine. Garnish with fresh parsley and serve with garlic bread with cheese and freshly grated Parmesan cheese.