Cook the pasta: Boil the pasta shells in salted water according to the package instructions. Drain and set aside.

Cook the beef: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease if necessary.

Season the beef: Add the Italian seasoning, red pepper flakes (if using), dried parsley, and salt and pepper to the beef. Stir well to evenly coat the beef with the seasonings.

Make the roux: Sprinkle the flour over the seasoned beef and stir to combine. Cook for 1-2 minutes, allowing the flour to blend in and cook out its raw taste.

Add the liquids: Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the tomato sauce and stir well. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken.

Add the cream and cheese: Reduce the heat to low and stir in the heavy whipping cream. Gradually add the shredded cheddar cheese and Parmesan cheese, stirring until melted and the sauce is creamy.

Combine with pasta: Add the cooked pasta shells to the skillet and toss to coat evenly in the creamy beef sauce.

Garnish and serve: Sprinkle with fresh parsley and serve warm. Enjoy this hearty, creamy, and satisfying dish!