In a large skillet over medium-high heat, cook 1½ pounds ground beef and ½ diced yellow onion, breaking up the meat, until no longer pink. Drain excess grease.

Add 2 cloves minced garlic and cook for about 30 seconds, until fragrant.

Stir in 2 teaspoons Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon Worcestershire sauce, 15 ounces tomato sauce, and 3 cups chicken broth. Bring to a boil.

Add 16 ounces rotini pasta, then cover, reduce heat to low, and cook for 10–12 minutes, until pasta is tender and liquid is mostly absorbed.

Remove from heat. Stir in ½ cup half-and-half and 2 cups shredded cheddar cheese until melted and fully combined.

Serve warm.