Servings: 6

8 ounces medium pasta shells 8 ounces medium pasta shells
1 tablespoon olive oil 1 tablespoon olive oil
1 pound ground beef 1 pound ground beef
1 small sweet onion (diced) 1 small sweet onion (diced)
5 cloves garlic (minced) 5 cloves garlic (minced)
1 teaspoon Italian seasoning 1 teaspoon Italian seasoning
1 teaspoon dried parsley 1 teaspoon dried parsley
1/2 teaspoon dried oregano ½ teaspoon dried oregano
1/2 teaspoon smoked paprika ½ teaspoon smoked paprika
2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
1 cup beef stock 1 cup beef stock
1 (15oz can) marinara sauce 1 (15oz can) marinara sauce
3/4 cup heavy cream ¾ cup heavy cream
Kosher salt and freshly ground black pepper (to taste) Kosher salt and freshly ground black pepper (to taste)
1 1/2 cups cheddar cheese (freshly grated) 1 ½ cups cheddar cheese (freshly grated)

Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
Add ground beef and cook until browned, about 3 to 5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
Heat the olive oil in the same skillet, then add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
Whisk in flour until lightly browned, for 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.
Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6 to 8 minutes.
Stir in cooked pasta, add back beef.
Stir in heavy cream until heated through, about 1 to 2 minutes. Taste and adjust for salt and pepper.
Stir in cheddar cheese until melted, about 1 to 2 minutes.
Serve immediately, garnish with parsley if desired.