Ingredients
Scale
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small sweet onion, diced
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 (15oz) can marinara sauce
- ¾ cup heavy cream
- ¼ cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups freshly grated cheddar cheese
Instructions
- Cook pasta according to package instructions in boiling salted water; drain well.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking up with a spoon. Drain excess fat and set aside.
- In the same skillet, cook diced onion for 2 minutes. Add garlic and cook 1 minute until fragrant.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually add beef stock, stirring to combine. Add marinara sauce, Italian seasoning, parsley, oregano, and smoked paprika.
- Bring to a boil, reduce heat, and simmer 6-8 minutes until slightly thickened.
- Stir in cooked pasta and return beef to the skillet.
- Mix in heavy cream until heated through, about 1-2 minutes, then add sour cream.
- Fold in cheddar cheese until melted, 1-2 minutes. Taste and adjust salt and pepper.
- Serve immediately, optionally garnished with parsley.
Notes
- Choose ground beef with 80/20 or 85/15 lean-to-fat ratio for best flavor and texture.
- Pasta should be al dente so it doesn’t become mushy when mixed with the sauce.
- Drain excess beef grease but leave 1-2 tablespoons for flavor.
- You can add vegetables like bell peppers, zucchini, or carrots; sauté with onion and garlic until tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American