Creamy Beef and Shells

Ingredients

• 8 oz. medium pasta shells
• 1 Tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 Tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15 oz.) can tomato sauce
• 3/4 cup heavy cream
• Salt and pepper to taste
• 1 1/2 cups (6 oz.) shredded extra-sharp cheddar cheese

In a large pot of boiling salted 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 browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. 

Add onion to the skillet and cook. Stir frequently until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, 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 and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. 

Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper to taste. Stir in cheese until melted. 

Serve immediately. 

Enjoy!