Bring a large pot of salted water to a boil over high heat. Once boiling, add the shell pasta and cook for 8-10 minutes until al dente, stirring occasionally. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Add the ground beef to the skillet, breaking it apart as it browns. Cook for 6-8 minutes until browned. Drain excess fat if necessary.

Stir in the dried oregano, basil, salt, and pepper. Pour in 1 cup of beef broth and bring to a gentle simmer for about 5 minutes.

Lower the heat and slowly stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Cook for 3-4 minutes until the sauce thickens.

Add the cooked shell pasta to the skillet and toss to coat in the creamy sauce. Cook for 1-2 minutes to warm everything through. Serve hot.