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

1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
2. 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.
3. To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, for about 1 minute.
5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
7. Stir in cooked pasta, add back beef.
8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
9. Stir in sour cream.
10. Stir in cheddar cheese until melted, about 1-2 minutes.
11. Serve immediately, garnish with parsley if desired.

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