Bring a large pot of salted water to a rolling boil, add pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, add ground beef, chopped onions, and minced garlic. Cook until beef is browned and onions are translucent, about 6-8 minutes.

Pour in beef broth and sprinkle in Italian seasoning, stir well and let simmer for about 5 minutes.

Lower heat to medium-low, stir in heavy cream and simmer for another 5 minutes until the sauce thickens.

Gently add the cooked pasta shells to the sauce, folding to coat well for about 1-2 minutes.

Remove from heat, serve hot, and garnish with additional Italian seasoning if desired.