Begin by boiling a large pot of salted water over high heat. Add the shell pasta and cook according to the package instructions, typically around 8–10 minutes, until al dente. Drain the pasta and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef, chopped onions, and minced garlic. Sauté for about 6–8 minutes until the beef is browned and cooked through. Drain any excess fat.

Reduce heat to low and add the cream cheese to the skillet with the cooked beef. Pour in the beef broth and stir continuously until the cream cheese melts and forms a creamy sauce, about 3–4 minutes.

Gently add the drained pasta to the skillet and stir to coat the shells in the sauce, cooking for about 2 minutes over low heat.

Sprinkle in Italian seasoning, salt, and pepper to taste. Cook for another minute and serve warm, garnished with herbs or grated cheese.