Steps

• Start by bringing a large pot of salted water to a boil. Add the pasta shells and cook until they are just al dente, according to the package instructions. Drain the cooked pasta shells in a colander and set them aside.
• In a large saucepan over medium heat, add the olive oil. Once hot, add chopped onions and sauté until they are translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently. Add the ground beef to the pan and cook until browned, breaking it up with a wooden spoon. Season with salt and pepper.
• Once the beef is cooked, reduce the heat to low and stir in the heavy cream and beef broth. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together. Gradually add the shredded cheese, stirring constantly until melted and well combined.
• Add the cooked pasta shells to the creamy beef mixture and stir until they are well coated with the sauce. Allow the pasta to sit in the sauce for a minute so that it absorbs some of the flavors. Serve the pasta hot, garnishing with freshly chopped parsley.