Beef and Shells

Beef and Shells 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 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika 2 tablespoons all-purpose flour 1 cup beef stock 1 (15 oz can) marinara sauce 3/4 cup heavy cream 1/4 cup sour cream Kosher salt and freshly ground black pepper to taste 1 1/2 cups cheddar cheese freshly grated Cook pasta according to package instructions in a large pot of boiling salted water and 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 it with a wooden spoon. Drain excess fat and set aside. To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute. Whisk in flour until lightly browned, for about 1 minute. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in cooked pasta, add back beef. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper. Stir in sour cream. Stir in cheddar cheese until melted, about 1-2 minutes. Serve immediately, garnish with parsley if desired.