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

In a large skillet, heat a tablespoon of oil over medium heat. Add the ground beef, diced onions, and minced garlic, cooking for 5-7 minutes until browned and onions are translucent. Drain excess fat.

Pour in the beef broth and sprinkle the Italian seasoning over the mixture. Stir well and let it simmer for about 5 minutes.

Reduce heat to low, stir in the heavy cream gradually until well incorporated. Let it simmer gently for another 5 minutes until the sauce thickens slightly.

Fold the drained pasta shells into the creamy beef mixture until each shell is coated. This should take about 2-3 minutes.

Serve the Creamy Beef and Shells in bowls or on plates, sprinkling extra Italian seasoning on top. Serve immediately.