▢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)
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▢ 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.