Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain and set aside, reserving a bit of pasta water.

Brown the Beef: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Next, add the ground beef, breaking it apart, and cook until browned, about 5-7 minutes.

Add Broth and Seasoning: Once the beef is browned, pour in the beef broth and sprinkle in the Italian seasoning. Stir, scrape any bits off the skillet, and let it simmer for about 5 minutes.

Create the Creamy Sauce: Reduce heat to low and stir in the heavy cream, allowing to simmer for another 5 minutes until thickened and creamy.

Combine: Gently fold the cooked pasta shells into the creamy beef mixture, ensuring each shell is coated. Add reserved pasta water if the sauce is too thick.

Serve: Spoon into bowls and garnish with extra Italian seasoning or parsley. Serve hot alongside garlic bread or a salad.