Start by bringing a large pot of salted water to a boil. Add the conchitas pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.

Heat a drizzle of olive oil over medium heat in a large skillet or frying pan. Add the ground beef and cook until it’s nicely browned and cooked through. Use a wooden spoon to break up the meat into crumbles as it cooks.

Push the browned ground beef to one side of the skillet and add the chopped onion, garlic, and diced red bell pepper to the other side. Sauté until the vegetables are tender and aromatic. Then, combine the ground beef and vegetables.

Add the crushed tomatoes, cumin, paprika, salt, and pepper to the skillet. Stir everything together and let the flavors meld over medium-low heat for about 10 minutes. This will allow the sauce to thicken and develop a rich taste.

Preheat your oven to 350°F (175°C). Layer the cooked conchitas pasta in a baking dish, followed by the beef and tomato sauce mixture. Sprinkle a generous layer of shredded cheese on top.

Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the cheese is melted and bubbly. Once done, remove it from the oven and let it cool slightly. Garnish with freshly chopped cilantro before serving.