Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat oil over medium heat. Add ground beef, chopped onions, and minced garlic. Cook for about 5-7 minutes until browned.

Pour in beef broth and sprinkle in Italian seasoning. Stir to combine and let simmer for 5 minutes.

Lower heat to medium-low and pour in the heavy cream, stirring until the sauce thickens.

Fold the drained pasta shells into the beef mixture, ensuring each shell is coated. Adjust seasoning with salt and pepper.

Serve immediately, garnished with Italian seasoning if desired.