CREAMY BEEF AND SHELLS

INGREDIENTS:

8 ounces 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-ounce) can tomato sauce

3/4 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

DIRECTIONS:

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, and cook, stirring 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, about 2 minutes.

Serve immediately.