Boil the Pasta: Cook your dry medium pasta shells in a large pot of boiling salted water for about 8 minutes, or until al dente. Drain the pasta and set it aside.

Sear the Meat: In a dry skillet over medium-high heat, add the lean ground beef along with the diced yellow onion. Brown the meat for about 6 minutes, until nicely browned and the onions are translucent.

Bloom the Spices: Stir in the minced fresh garlic and the dry Italian seasoning into the skillet. Sauté for 1 minute until fragrant.

Build the Sauce: Pour in the low-sodium beef broth and smooth tomato sauce into the skillet, scraping the browned bits from the bottom.

Add the Cream: Lower the heat and gently stir in the heavy whipping cream, simmering for approximately 3 minutes.

Melt the Cheese: Remove the skillet from heat and add the freshly grated sharp yellow cheddar cheese, stirring until melted and smooth.

Combine and Serve: Mix the drained pasta shells into the cheese sauce until well coated. Serve immediately.