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

In a large skillet, heat a tablespoon of oil over medium heat. Add the ground beef along with chopped onions and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and the onions turn translucent.

Pour in the beef broth and sprinkle in the Italian seasoning. Stir to combine and bring to a gentle simmer. Let it cook for about 5 minutes until the mixture thickens and becomes fragrant.

Lower the heat and stir in the heavy cream, blending it into the beef mixture. Allow this to simmer gently for another 5 minutes, stirring occasionally until the sauce thickens.

Fold the drained pasta shells into the creamy beef mixture, gently stirring to ensure every shell is evenly coated. Cook for an additional 2 minutes on low heat.

Serve your warm dish of Irresistible Creamy Beef and Shells right away, garnishing with additional Italian seasoning if desired.