Brown the Beef: In a large skillet, heat over medium-high heat and add the pound of ground beef. Cook for about 5-7 minutes, stirring occasionally, until the beef starts to brown and releases its savory aroma.

Sauté Onions and Garlic: Add the diced onion and minced garlic to the skillet with the browned beef. Sauté for another 3-4 minutes until the onion becomes soft and translucent.

Season the Mixture: Sprinkle in the salt, black pepper, and Italian seasoning, stirring well to evenly distribute the spices.

Add Liquids: Pour in 2 cups of beef broth and the can of tomato sauce, stirring everything together to combine. Bring the mixture to a gentle simmer.

Add Pasta Shells: Add the medium pasta shells to the skillet, ensuring they are fully submerged in the liquid. Stir gently to prevent sticking.

Cook the Pasta: Reduce the heat to low and let the mixture cook for about 10-12 minutes, stirring occasionally.

Incorporate Cheese: Stir in the 1 cup of shredded cheddar cheese. Continue cooking for another 2-3 minutes, until the cheese is fully melted.

Add Cream: Pour in the ½ cup of heavy cream, stirring well to fully combine. Allow the mixture to simmer for an additional 2-3 minutes.

Garnish and Serve: Garnish the creamy beef and shells with freshly chopped parsley. Serve warm and enjoy.