Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until no pink color remains, breaking it up into small pieces as it cooks.

When ground beef is just about cooked through add the onion and let cook till it’s soft. Then add the garlic and let cook another minute. Drain excess fat.

Sprinkle the paprika, salt and pepper over the meat and mix into meat.

Whisk the cornstarch with the milk together and add to skillet. Also add the chicken broth, tomato sauce, and pasta. Combine well.

Bring to a boil, stirring to combine, and then lower heat to simmer and cover with the lid. Allow to cook 15 – 20 minutes, (stirring a occasionally to prevent the pasta from sticking) or until the pasta is tender and almost done.

Stir in the cheese, and allow to sit for 5 minutes for the sauce to thicken before serving.