In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.

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

Stir in the Italian seasoning, salt, and black pepper. Mix well to combine.

Pour in the diced tomatoes with their juice and the beef broth. 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 12-15 minutes, or until the pasta is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Once the pasta is cooked, remove the skillet from heat. Sprinkle the shredded mozzarella cheese on top and cover for a few minutes until the cheese is melted.

Garnish with fresh basil leaves if desired and serve warm.