Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the ground beef, diced onions, and minced garlic, cooking for 5–7 minutes until browned.

Pour in the beef broth, scraping the skillet to deglaze. Stir in Italian seasoning and simmer for 5 minutes.

Reduce heat to low and stir in heavy cream, allowing to simmer gently for another 5 minutes until thickened.

Fold the drained shell pasta into the creamy beef mixture, adjusting seasoning with salt or pepper as needed.

Serve generous portions garnished with extra Italian seasoning if desired.