Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add shell pasta and cook it according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander but do not rinse; set aside while you prepare the creamy beef sauce.

In a large skillet, heat a drizzle of olive oil over medium heat. Add ground beef along with chopped onion and minced garlic. Cook for approximately 5-7 minutes, breaking up the beef with a spatula, until the meat is browned and the onions are translucent.

Once the beef is browned, pour in the beef broth and sprinkle in Italian seasoning. Stir to combine everything well and bring the mixture to a gentle simmer. Let it simmer for about 5 minutes.

After simmering, reduce the heat to low and stir in the heavy cream. Mix thoroughly, allowing the sauce to gently bubble for another 5 minutes.

Once the sauce has thickened, carefully fold the cooked shell pasta into the skillet with the creamy beef mixture. Use a spatula to gently toss everything together.

Finally, remove the skillet from heat and serve the Creamy Beef and Shells hot, garnished with additional Italian seasoning or grated cheese if desired.