In a large pot or Dutch oven, brown the ground beef over medium heat. Break it apart using a mixing spoon as it cooks. After about 5 minutes, once the beef is no longer pink, drain any excess fat.

Add the diced onion and minced garlic to the pot with the beef. Sauté for about 3 minutes until the onion is translucent.

Stir in the uncooked shell pasta, beef broth, Italian seasoning, and a pinch of salt and pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes, or until the pasta is cooked al dente, stirring occasionally.

Remove the pot from heat and stir in the heavy cream and grated cheddar cheese until smooth. Adjust seasoning with salt and pepper if needed.

Serve immediately, garnished with chopped fresh parsley.

For a leaner option, substitute ground beef with ground turkey or chicken.

Optionally, add vegetables such as spinach or peas for extra nutrition.

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave.