Kosher salt and freshly ground black pepper, to taste
1 1/2 cups freshly grated cheddar cheese
Instructions
Cook the Pasta: Prepare the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside.
Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a spoon. Drain any excess fat and set the beef aside.
Make the Roux: Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce.
Add Liquids and Seasonings: Gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano, and paprika.
Simmer the Sauce: Bring the sauce to a boil, then reduce heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly.
Combine Pasta and Beef: Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.
Incorporate Dairy: Stir in the heavy cream and cook for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper. Then, stir in the sour cream.
Add Cheese: Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted.
Serve: Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color. Enjoy!
