Bring a large pot of salted water to a rolling boil. 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, chopped onion, and minced garlic. Cook for about 6-8 minutes until the beef is browned and the onions are translucent.

Pour in the beef broth and sprinkle in the Italian seasoning. Stir well and let simmer for about 5 minutes to let the flavors meld.

Reduce heat to low and gradually pour in the heavy cream, stirring to combine. Simmer gently for another 5 minutes until the sauce thickens.

Fold the cooked pasta shells into the creamy beef sauce, ensuring each shell is coated. Stir gently for about 1-2 minutes.

Remove the skillet from heat and plate your Creamy Beef and Shells. Garnish with extra Italian seasoning or cheese if desired. Serve hot.