Creamy Beef and Shells

Creamy Beef and Shells

Ingredients

• 8 ounces medium pasta shells
• 1 tablespoon vegetable oil
• 1 pound 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 stock
• 1 (15oz can) marinara sauce
• 3/4 cup cream
• 1/4 cup cream
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 cups cheddar (freshly grated)

Instructions

1. Cook pasta consistent with package instructions during a large pot of boiling salted water and drain well.
2. Heat vegetable oil during a large skillet over medium high heat. Add beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and put aside.
3. To the identical skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, for about 1 minute.
5. Gradually whisk in stock and stir to mix. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
7. Stir in cooked pasta, add back beef.
8. Stir in cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
9. Stir in cream.
10. Stir in cheddar until melted, about 1-2 minutes.
11. Serve immediately, garnish with parsley if desired