Begin by bringing a large pot of salted water to a rolling boil. Add the medium pasta shells and cook according to package instructions until al dente, usually about 8–10 minutes. Once done, drain the pasta and set it aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3–4 minutes until they become translucent and fragrant. Then, add the ground beef to the skillet, cooking until browned and fully cooked through, about 5–7 minutes.

Reduce the heat to low and stir in the tomato sauce, cream, and Italian seasoning into the browned beef mixture. Cook for an additional 3–5 minutes, stirring gently to combine all the ingredients.

Carefully fold the cooked pasta shells into the skillet with the creamy beef mixture. Gently stir to ensure each shell is beautifully coated in the luscious sauce, allowing the flavors to meld together. This should take about 2–3 minutes.

Finally, sprinkle the shredded cheddar cheese evenly over the top of the creamy beef and shells in the skillet. Cover the skillet with a lid and let it sit for 2–3 minutes, allowing the cheese to melt.