In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and ground beef to the skillet. Cook until the beef is browned and fully cooked, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.

Stir in the diced tomatoes (with juice), beef broth, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.

Add the pasta to the skillet, stirring to combine. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the pasta is cooked al dente, stirring occasionally.

Once the pasta is cooked, stir in the heavy cream and shredded mozzarella cheese. Cook for an additional 2-3 minutes until the cheese is melted and the sauce is creamy.

Remove from heat and let it sit for a couple of minutes. Garnish with chopped parsley before serving.