Creamy Beef and Shells

Ingredients

• medium pasta shells (8 ounces / 226 grams)
• olive oil (1 tablespoon)
• ground beef (1 lb. / 454 grams)
• medium sweet onion, diced (1/2)
• cloves garlic, minced (2)
• Italian seasoning (1 1/2 teaspoons)
• all-purpose flour (2 tablespoons)
• beef stock (2 cups)
• 15-ounce / 443 mL can tomato sauce (1)
• heavy cream (3/4 cup)
• shredded extra-sharp cheddar cheese (6 ounces / 1 1/2 cups)

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. 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.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. 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.
6. 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.