Creamy Beef and Shells

Creamy Beef and Shells

Ingredients

8 ounces medium pasta shell

1 tablespoon of olive oil

1 pound ground beef

1 small sweet onion (diced)

5 garlic cloves (minced meat)

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 broth

1 marinara sauce (15 ounces)

3/4 cup thick cream

1/4 cup sour cream

Kosher salt and freshly ground black pepper (to taste)

1 1/2 cups cheddar cheese (freshly grated)

Instructions

1. Cook the pasta according to the instructions on the package in a large pot with boiling salted water and drain well.
2. Heat the olive oil in a large skillet over medium heat. Add ground beef and cook until brown, 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
3. In the same pan, add the onion into cubes and cook for 2 minutes, stirring often. Add garlic and cook until aromatic for about 1 minute.
4. Beat flour until browned for about 1 minute.
5. Beat the broth gradually and mix. Add the marinara sauce and add Italian seasoning, dried parsley, oregano and paprika.
6. Bring to a boil, reduce heat and cook, stirring occasionally, until it decreases and slightly thickens, about 6-8 minutes.
7. Stir in the cooked pasta, add the beef back.
8. Stir in thick cream until they heat up, about 1-2 minutes. Try and adjust for salt and pepper.
9. Add sour cream.
10. Add cheddar cheese until it melts, about 1-2 minutes.
11. Serve immediately, if desired, garnish with parsley.

This article is adapted from this site.