Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add in your shell pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta thoroughly and set aside.

In a spacious skillet, heat a drizzle of olive oil over medium heat. Add the ground beef, breaking it up as it cooks. After 5-7 minutes, incorporate the chopped onions and minced garlic, stirring until the beef is browned and onions translucent.

Pour in 1 cup of beef broth to the beef mixture, stirring to combine. Sprinkle in the Italian seasoning and let it simmer for about 5 minutes.

Reduce the heat to low and gradually stir in 1 cup of heavy cream, mixing thoroughly until the sauce becomes silky. Let it simmer for another 5 minutes.

Gently fold the cooked shell pasta into the creamy beef mixture, ensuring each shell is coated with the rich sauce. Stir for about 2-3 minutes.

Take the creamy beef and shells off the heat, transfer to serving bowls, and garnish with extra Italian seasoning. Serve warm.