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

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until fragrant and translucent. Then, add the ground beef and cook until browned, around 5–7 minutes.

Once the beef is browned, pour in the beef broth and sprinkle in the Italian seasoning. Stir well to combine and let the mixture simmer uncovered for about 5 minutes.

Lower the heat to medium-low, and pour in the heavy cream, stirring until the sauce is smooth and thick. Allow it to simmer for another 5 minutes.

Gently fold the cooked pasta shells into the creamy beef sauce, ensuring each shell is fully coated. Stir carefully for about 2 minutes.

Spoon the Creamy Beef and Shells onto plates, and if desired, sprinkle some extra Italian seasoning on top. Serve immediately.