Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the pasta shells and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef along with diced onions and minced garlic. Cook for about 5-7 minutes until browned and onions are translucent.

Pour in the beef broth and sprinkle in the Italian seasoning. Stir well, bring to a simmer, and cook for about 5 minutes until the sauce thickens.

Reduce the heat to low and stir in the heavy cream, mixing thoroughly. Cook for about 5 minutes, stirring occasionally.

Fold the cooked pasta shells into the creamy beef mixture and stir until well-coated. Adjust seasoning with salt and pepper if desired.

Serve immediately in bowls, garnished with Italian seasoning, alongside garlic bread or a fresh salad.