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Ingredients:
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauteing for 2-3 minutes until the onion is translucent.
Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the Italian seasoning, parsley, salt, and black pepper, mixing well to combine.
Pour in the beef broth and heavy cream, bringing the mixture to a gentle boil.
Add the uncooked shell pasta to the pot, stirring to ensure the pasta is submerged in the liquid. Reduce the heat to low, cover, and let simmer for 12-15 minutes, or until the pasta is cooked al dente, stirring occasionally.
Once the pasta is cooked, stir in the shredded cheddar cheese. Cook for an additional 2-3 minutes until the cheese is melted.
Remove from heat and garnish with fresh parsley before serving.