Bring a large pot of salted water to a rolling boil over high heat. Add the pasta shells and cook according to package instructions until al dente, usually around 8–10 minutes. Drain the pasta in a colander and set aside.

In a large skillet, heat a splash of oil over medium heat. Once hot, add the ground beef along with the chopped onions and minced garlic. Cook for about 5–7 minutes until browned and onions are translucent.

Pour the beef broth into the skillet, scraping the bottom to lift any flavorful browned bits. Sprinkle in the Italian seasoning and stir. Allow to simmer for about 5 minutes.

Reduce the heat to low and stir in the heavy cream. Continue to simmer for another 5 minutes until the sauce thickens slightly.

Gently fold the cooked pasta shells into the creamy beef mixture, ensuring each shell is coated evenly. Stir carefully for a couple of minutes.

Transfer the Creamy Beef and Shells to plates or bowls. Garnish with additional Italian seasoning if desired. Serve warm.