1. Start by cooking the pasta shells according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the ground beef, season with salt, pepper, and Italian seasoning, and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
3. Once the beef is cooked, drain any excess fat from the skillet and add the minced garlic. Sauté for about 1 minute, or until fragrant.
4. Pour in the beef broth, stirring to scrape up any bits from the bottom of the pan. Then, add the heavy cream and bring the mixture to a gentle simmer.
5. Reduce the heat to low and stir in the Parmesan cheese, allowing it to melt into a creamy sauce. Add the cooked pasta shells to the skillet, tossing them to coat evenly in the sauce.
6. Let the dish simmer for another 3-5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.
7. Garnish with freshly chopped parsley before serving.

One tip from my kitchen to yours: always taste as you go. It’s the best way to ensure your dish is seasoned to your liking!