Cook the pasta in a pot of boiling water until al dente according to package directions.

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 4-5 minutes. Add ground beef and minced garlic to the skillet with onions.

Cook until the beef is browned and crumbled, about 8 minutes. Drain excess fat if necessary.

Add diced tomatoes with juices, tomato paste, and Italian seasoning; stir. Simmer for 5 minutes, allowing flavors to meld.

Mix in heavy cream and cook for an additional 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Turn off heat and mix in shredded cheese.

Add the drained pasta to the skillet and gently toss to coat with the sauce.

Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.