CREAMY BEEF AND SHELLS

CREAMY BEEF AND SHELLS 8 ounces medium pasta shells 1 tablespoon olive oil 1 pound ground beef ½ medium onion diced 2 cloves garlic minced 1 ½ teaspoons Italian seasoning 1 teaspoon paprika ½ teaspoon mustard powder 2 tablespoon all-purpose flour 2 cups beef stock 1 15-ounce can tomato sauce ¾ cup heavy cream Salt and pepper to taste 6 ounces shredded extra sharp cheddar cheese about 1 ½ cups 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 brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside. Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, paprika and mustard powder, 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 and simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper. Stir in cheese until melted.