Fill a large pot with salted water and bring it to a rolling boil over high heat. Add the pasta shells and cook according to package instructions, usually about 8-10 minutes, until they are al dente. Once done, drain the shells and set them aside, letting any excess water evaporate.

In a large skillet, heat a splash of oil over medium heat. Add the ground beef along with the chopped onion and minced garlic. Cook while stirring frequently for about 5-7 minutes, or until the beef is browned and the onion is translucent. Drain any excess fat to keep the sauce light and flavorful.

Pour the beef broth into the skillet, followed by the Italian seasoning. Stir to combine all the ingredients thoroughly, ensuring the beef is well coated. Let it simmer for about 5 minutes, allowing the flavors to meld together while the broth reduces slightly.

Reduce the heat to low and stir in the heavy cream, mixing well until the sauce is silky and smooth. Allow the mixture to simmer gently for another 5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

Gently fold in the cooked pasta shells with the creamy beef sauce in the skillet. Stir carefully to ensure every shell is coated in the luscious sauce. If the mixture seems too thick, add a splash of beef broth or water to loosen it up.

Once combined, plate the Creamy Beef and Shells generously in bowls. You may wish to garnish with additional Italian seasoning or freshly grated cheese for an added touch. Serve immediately and enjoy.