Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the medium uncooked shells and cook them al dente, following the package instructions, usually around 8–10 minutes. Drain the pasta in a colander and return it to the pot.

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is golden and translucent.

Add the lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook for about 5 minutes until browned. Drain excess fat if necessary.

Incorporate the minced garlic and chili powder into the browned beef, stirring for about 1 minute until fragrant. Then pour in the tomato sauce and beef broth, stirring to combine.

Reduce the heat to low and stir in the heavy cream, seasoning with salt and pepper to taste.

Add the cooked, drained pasta shells to the skillet, gently folding everything together. Serve immediately.