Creamy Ground Beef & Shells Skillet

Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.

Add minced garlic and cook for another minute until fragrant.

Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain any excess fat.

Stir in the diced tomatoes (undrained), beef broth, Italian seasoning, salt, and black pepper. Bring to a simmer.

Add the medium shell pasta, stirring to ensure it is submerged in the liquid. Cover and reduce heat to low. Simmer for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

Remove from heat and stir in the heavy cream and grated Parmesan cheese until well combined and creamy.

Serve hot, garnished with fresh chopped parsley.