CREAMY BEEF AND SHELLS

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small sweet onion diced
• 5 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 (15oz can) marinara sauce
• 3/4 cup heavy cream
• 1/4 cup sour cream
• Kosher salt and freshly ground black pepper to taste
• 1 1/2 cups cheddar cheese freshly grated

Instructions

• Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
• Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
• To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
• Whisk in flour until lightly browned, for about 1 minute.
• Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
• Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
• Stir in cooked pasta, and add back beef.
• Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
• After that, stir in the sour cream.
• Next, fold in the cheddar cheese until melted, about 1-2 minutes.
• Serve immediately, garnished with parsley if desired.