Start by bringing a large pot of salted water to a rolling boil over high heat. Once the water is bubbling, add the pasta shells and cook them according to the package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking, then drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant and translucent. Add in the ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes until the beef is well browned and fully cooked, stirring occasionally.

Once the beef is browned, pour in the beef broth and sprinkle the Italian seasoning. Stir to combine, and bring to a gentle simmer. Let bubble for about 5 minutes to meld flavors and reduce the broth slightly.

Reduce the heat to low and stir in the heavy cream. Allow to simmer for another 5 minutes, thickening the sauce and enriching the flavor until velvety.

Carefully fold the drained pasta shells into the creamy beef mixture, ensuring every shell is generously coated. Stir for 1-2 minutes to integrate the pasta and sauce well.

Remove the skillet from heat, plate the Creamy Beef and Shells, and sprinkle with extra Italian seasoning or cheese on top, if desired. Serve hot and enjoy!