Steps

• Start by cooking the pasta shells in a large pot of salted boiling water. Cook them until al dente, as they will continue to cook slightly in the sauce. Once cooked, drain the pasta using a colander and set it aside.
• In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant. Stir frequently to prevent the garlic from burning.
• Push the sautéed aromatics to one side of the skillet and add the ground beef. Cook until it's well browned and crumbled, stirring occasionally to ensure even cooking. Season with salt and pepper to enhance the beef's natural flavors.
• Once the beef is browned, add the beef broth to the skillet and let it come to a gentle simmer. Reduce the heat to low and stir in the heavy cream, allowing the mixture to thicken slightly. Maintain a slow simmer to cook the sauce through properly without boiling.
• Add the cooked pasta shells to the skillet, stirring until they're well coated with the creamy sauce. Sprinkle the shredded cheddar cheese over the top and mix until the cheese has melted and the sauce is creamy and cohesive. Taste and adjust the seasoning if necessary.
• Transfer the creamy beef shells to serving bowls or plates. Garnish with chopped fresh parsley for a pop of color and freshness. Serve hot and enjoy this cozy, delicious meal!