Begin by boiling salted water in a large pot. Add the medium pasta shells and cook until they reach an al dente texture as per package instructions. Drain the shells once cooked, ensuring they are set aside so they can be combined later with the sauce.

In a large skillet set over medium heat, add the lean ground beef along with the finely chopped onion and minced garlic. Cook until the beef is browned thoroughly, breaking it apart with a spatula as it cooks to ensure even browning. Once fully cooked, drain any excess fat from the skillet.

Next, pour in the low-sodium beef broth along with the Italian seasoning into the skillet with your browned beef mixture. Bring this to a gentle simmer for about five minutes, allowing the flavors to meld together beautifully while reducing slightly.

After simmering, reduce your heat to low and stir in the heavy cream slowly until it's well incorporated into the sauce. Let this mixture simmer on low heat for another five minutes, stirring occasionally until it thickens slightly and becomes velvety smooth.

Carefully fold in the cooked pasta shells into your rich beef sauce mixture until all shells are well-coated with that delicious creamy goodness. Taste and adjust seasoning with salt and pepper if needed before serving.

Plate your Creamy Beef and Shells while hot, garnishing with additional Italian seasoning if desired for an extra pop of flavor. Enjoy this comforting dish immediately for optimal taste!