Steps

• In a large skillet over medium-high heat, add the olive oil. Once heated, add the ground beef. Cook until browned and cooked through, breaking into small pieces, about 5 to 7 minutes.
• Add diced onions and minced garlic to the skillet. Stir frequently until onions are translucent, around 3 to 4 minutes.
• Pour in the beef broth and heavy cream. Stir to combine, scraping up any brown bits from the pan.
• Gradually stir in the grated Parmesan cheese, ensuring it melts smoothly into the cream sauce.
• Add salt and pepper to taste. Let the mixture simmer for 5 minutes, adjusting seasoning as needed.
• In a separate pot, boil water and cook pasta shells according to package instructions until al dente. Drain pasta.
• Add the drained pasta to the skillet. Fold gently to coat the pasta with the sauce.