Cheesy Beef Pasta (Printer-Friendly Version)
# What You'll Need:
→ For the Pasta
01 -
8 ounces medium pasta shells
→ For the Beef and Sauce
02 -
1 tablespoon olive oil
03 -
1 pound ground beef
04 -
1 small sweet onion, finely diced
05 -
5 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1 teaspoon dried parsley
08 -
1/2 teaspoon dried oregano
09 -
1/2 teaspoon smoked paprika
10 -
2 tablespoons all-purpose flour
11 -
1 cup beef stock
12 -
1 (15-ounce) can marinara sauce
13 -
3/4 cup heavy cream
14 -
1/4 cup sour cream
15 -
Kosher salt and freshly ground black pepper, to taste
→ For the Cheese
16 -
1 1/2 cups freshly grated cheddar cheese
# Let's Cook!:
01 -
Prepare the pasta shells according to package instructions in a large pot of salted boiling water. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a spoon. Drain any excess fat and set the beef aside.
03 -
Using the same skillet, sauté the diced onion for 2 minutes, stirring frequently. Add minced garlic and cook for about 1 minute until fragrant.
04 -
Stir in the flour and cook for 1 minute, whisking until lightly browned to help thicken the sauce.
05 -
Gradually whisk in the beef stock, followed by marinara sauce. Stir in Italian seasoning, parsley, oregano, and paprika.
06 -
Bring the sauce to a boil, then reduce heat and simmer for 6-8 minutes, stirring occasionally, until the sauce thickens slightly.
07 -
Add the cooked pasta and the browned beef back into the skillet. Stir to coat everything evenly in the sauce.
08 -
Stir in the heavy cream and cook for 1-2 minutes until heated through. Adjust the seasoning with salt and pepper. Then, stir in the sour cream.
09 -
Fold in the grated cheddar cheese and cook for another 1-2 minutes until the cheese has fully melted.
10 -
Serve the creamy beef and shells immediately, optionally garnished with parsley for a pop of color. Enjoy!