Creamy Beef and Shells (Print Version)

# Ingredients:

→ Pasta

01 - 8 ounces medium pasta shells

→ Meat

02 - 1 pound ground beef

→ Seasonings and Spices

03 - 1 teaspoon Italian seasoning
04 - 1 teaspoon dried parsley
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon smoked paprika
07 - Kosher salt to taste
08 - Freshly ground black pepper to taste

→ Vegetables and Aromatics

09 - 1 small sweet onion, diced
10 - 5 cloves garlic, minced

→ Sauce Ingredients

11 - 2 tablespoons all-purpose flour
12 - 1 cup beef stock
13 - 1 (15 ounce) can marinara sauce
14 - 3/4 cup heavy cream
15 - 1/4 cup sour cream

→ Cheese

16 - 1 1/2 cups cheddar cheese, freshly grated

→ Oil

17 - 1 tablespoon olive oil

# Instructions:

01 - Cook pasta per package instructions in a large pot of boiling salted water and drain well.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it up with a wooden spoon. Drain excess fat and set aside.
03 - In the same skillet, add diced onion and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant, about 1 minute.
04 - Whisk in flour until lightly browned, 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.
05 - Bring the mixture to a boil, reduce heat, and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
06 - Stir in cooked pasta, and add back the browned beef.
07 - Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust seasoning with salt and pepper.
08 - Stir in sour cream, then fold in cheddar cheese until melted, about 1-2 minutes.
09 - Serve immediately, garnished with parsley if desired.

# Notes:

01 - To prevent soggy pasta, cook it just until al dente. This ensures it maintains its texture when mixed with the sauce.
02 - Drain beef grease, leaving 1-2 tablespoons in the skillet for added flavor.
03 - Add extra marinara sauce for a saucier texture if needed.
04 - For additional vegetables, sauté bell peppers, zucchini, or carrots with the onion and garlic.

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