Begin by bringing a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet over medium-high heat, add the ground beef along with chopped onions and minced garlic. Cook for about 5-7 minutes until the beef is browned and onions are translucent.

Once the beef is browned, pour in the beef broth and sprinkle the Italian seasoning over the mixture. Stir together and let simmer for 5 minutes.

Reduce the heat to low and stir in the heavy cream, mixing until combined. Allow to simmer for another 5 minutes.

Gently fold the cooked pasta shells into the creamy beef mixture, stirring to coat. Cook together on low heat for 2 minutes.

Transfer to plates, garnishing with extra Italian seasoning if desired. Serve warm.