Creamy Beef and Shells

Ingredients

• 8 ounces medium pasta shells

• 1 tablespoon olive oil

• 1 pound ground beef

• ½ medium onion diced

• 2 cloves garlic minced

• 1½ teaspoons Italian seasoning

• 1 teaspoon paprika

• ½ teaspoon mustard powder

• 2 tablespoons all-purpose flour

• 2 cups beef stock

• 15 ounce can tomato sauce

• ¾ cup heavy cream

• 6 ounces extra sharp cheddar cheese shredded, about 1½ cups

• salt and pepper to taste

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Instructions

In a large pot of boiling water, cook pasta according to package instructions. Drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until brown, about 3 to 5 minutes, crumbling the ground beef. Drain excess fat and set aside. Add onion to the skillet, cook stirring frequently until translucent, about 2 to 3 minutes. Stir in garlic, Italian seasoning, paprika, and mustard powder then cook about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat, then simmer. Stir occasionally until reduced and slightly thickened, about 6 to 8 minutes. Stir in pasta, beef, and heavy cream, then heat through. Stir in cheese until melted. Season with salt and pepper.