Cook the pasta shells as per the instructions on the package. Once done, drain and set aside.
Heat olive oil in a large skillet on medium-high heat. Add the ground beef to the skillet and break it up as it cooks. Once browned, drain any excess fat and set the beef aside.
In the same skillet, add diced onion and cook until it becomes translucent. This should take about 2-3 minutes.
Add minced garlic and Italian seasoning to the skillet. Stir well and cook for about a minute until the mixture becomes fragrant.
Whisk in the flour and cook until it turns light brown. This process should take about a minute.
Gradually whisk in the beef stock and tomato sauce. Allow the mixture to come to a boil. Reduce the heat and let it simmer. Keep stirring occasionally for 6-8 minutes until the mixture reduces and slightly thickens.
Add the cooked pasta, beef, and heavy cream into the skillet. Stir well and heat the mixture for about 1-2 minutes.
Season with salt and pepper to taste. Stir in the shredded cheddar cheese and cook for about 2 more minutes until the cheese is fully melted.
