Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the pasta shells and cook according to package instructions, 8-10 minutes, until al dente. Drain and rinse with cold water.

In a large skillet, heat a splash of oil over medium heat. Add the ground beef, breaking it up as it cooks until browned and no longer pink, about 6-8 minutes. Season with salt and pepper.

Reduce heat to low. Stir in the tomato sauce and heavy cream, mixing thoroughly. Allow to meld for about 3-5 minutes until heated through and slightly thickened.

Gradually add the cheddar cheese, stirring continuously over low heat for 2-4 minutes until melted and the sauce is smooth.

Add the cooked pasta shells to the skillet and gently fold into the creamy beef sauce. Cook for another 2 minutes over low heat.

Serve hot, garnished with fresh herbs if desired.