In a large pot or deep skillet, brown the ground beef over medium heat until fully cooked, about 5-7 minutes. Drain excess fat if necessary.

Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent.

Stir in the Italian seasoning, salt, and black pepper.

Add the diced tomatoes (with juice) and beef broth to the pot. Bring to a simmer.

Stir in the uncooked pasta, cover, and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally.

Reduce the heat to low and stir in the heavy cream, mozzarella cheese, and Parmesan cheese until melted and creamy.

Remove from heat and let sit for a few minutes to thicken. Garnish with fresh parsley before serving.