Begin by filling a large pot with water and bringing it to a rolling boil. Once boiling, generously salt the water before adding medium pasta shells. Cook according to package instructions until al dente, usually around 8-10 minutes, stirring occasionally. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering, about 1-2 minutes. Add the chopped yellow onion and sauté for 2-3 minutes until softened and translucent.

Increase the heat slightly, adding 1 pound of lean ground beef to the skillet with the onions. Cook for about 4-5 minutes or until evenly browned. Drain any excess fat if necessary.

Once the beef is browned, sprinkle in 1 tablespoon of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste, then stir well.

Pour in 1 cup of tomato sauce, stirring to combine with the beef mixture. Lower the heat slightly and let it simmer for 3-4 minutes.

Slowly add ½ cup of heavy cream to the sauce, stirring continuously until well combined. Heat for another 1-2 minutes.

Gently fold the cooked pasta shells into the sauce mixture, ensuring each shell is well coated. Heat together for an additional minute.

Spoon the Chili Garlic Beef and Shells into serving bowls. If desired, finish with freshly grated Parmesan cheese and fresh herbs.