Creamy Beef and Shells

Step 1

Cook pasta according to package instructions in a large pot of boiling salted water and drain well.

Step 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.

Step 3

To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.

Step 4

Whisk in flour until lightly browned, for about 1 minute.

Step 5

Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.

Step 6

Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

Step 7

Stir in cooked pasta, and add back beef.

Step 8

Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.

Step 9

After that, stir in the sour cream.

Step 10

Next, fold in the cheddar cheese until melted, about 1-2 minutes.

Step 11

Serve immediately, garnished with parsley if desired.