Creamy Beef and Shells

INGREDIENTS

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small sweet onion, finely 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 (15-ounce) 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 freshly grated cheddar cheese

DIRECTIONS

  1. Cook the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside.
  2. Brown the Beef in a large skillet over medium-high heat breaking it apart with a spoon. Drain any excess fat and set the beef aside.
  3. Using the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant.
  4. >Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce.
  5. Add liquids and seasonings and gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano, and paprika.
  6. Bring the sauce to a boil, then reduce heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.
  8. Stir in the heavy cream and cook for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper. Then, stir in the sour cream.
  9. Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted.
  10. Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color.