Creamy Beef and Shells

Ingredients:

• 8 ounces medium pasta shells
  
• 1 tablespoon olive oil
  
• 1 pound ground beef
  
• 1/2 medium sweet onion, diced
  
• 2 cloves garlic, minced
  
• 1 1/2 teaspoons Italian seasoning
  
• 2 tablespoons all-purpose flour
  
• 2 cups beef stock
  
• 1 (15-ounce) can tomato sauce
  
• 3/4 cup heavy cream
  
• Kosher salt and freshly ground black pepper, to taste
  
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
  

Directions:

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.
   
7. Serve immediately.