\u25a28 ounces medium pasta shells
\n\u25a21 tablespoon olive oil
\n\u25a21 pound ground beef
\n\u25a21 small sweet onion (diced)
\n\u25a25 cloves garlic (minced)
\n\u25a21 teaspoon Italian seasoning
\n\u25a21 teaspoon dried parsley
\n\u25a21\/2 teaspoon dried oregano
\n\u25a21\/2 teaspoon smoked paprika
\n\u25a22 tablespoons all-purpose flour
\n\u25a21 cup beef stock
\n\u25a21 (15oz can) marinara sauce
\n\u25a23\/4 cup heavy cream
\n\u25a21\/4 cup sour cream
\n\u25a2Kosher salt and freshly ground black pepper (to taste)
\n\u25a21 1\/2 cups cheddar cheese (freshly grated)<\/p>\n
Enable instructions images
\n\u25a2 Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
\n\u25a2 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.<\/p>\n
\u25a2 To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
\n\u25a2 Whisk in flour until lightly browned, for about 1 minute.<\/p>\n
\u25a2 Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.<\/p>\n
\u25a2 Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.<\/p>\n
\u25a2 Stir in cooked pasta, and add back beef.<\/p>\n
\u25a2 Next, stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.<\/p>\n
\u25a2 After that, stir in the sour cream.
\n\u25a2 Next, fold in the cheddar cheese until melted, about 1-2 minutes.<\/p>\n
\u25a2 Serve immediately, garnished with parsley if desired.<\/p>\n
Enjoy !<\/p>\n\n