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)

PREPARATION:

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 2 minutes, 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, and add back beef.
8. Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
9. After that, stir in the sour cream.
10. Next, fold in the cheddar cheese until melted, about 1-2 minutes.
11. Serve immediately, garnished with parsley if desired.

Enjoy !