ABSOLUTE BEST EVER CREAMY BEEF AND SHELLS

I can't even begin to tell you how much pasta I eat might be 13 times different.

First, I have to tell you that there is no coating involved here.

Not. This is definitely a direct pan type dinner. Just take your garage and dig it.

All those cream sauces. All the pasta, just collecting the cream. And perfect ground beef, once again, absorbs every last drop of that gentle heavenly goodness.

Ugh, I can't even talk about this anymore because now I have to make this for dinner. Again. For the 14th time.

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

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

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.
7. Serve immediately.