Cook the pasta shells in salted boiling water until al dente according to package instructions. Drain and set aside.

In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until fully cooked, breaking it apart with a spatula as it cooks. Drain excess fat.

Add beef broth and Italian seasoning to the skillet. Simmer for 5 minutes to allow flavors to meld together.

Stir in heavy cream and let the mixture simmer on low heat for another 5 minutes until slightly thickened.

Gently fold in the cooked pasta shells until well-coated with the sauce. Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with extra Italian seasoning if desired.