Creamy Beef and Shells

Creamy Beef and Shells

8 ounces medium pasta shells

1 tablespoon olive oil

1 pound ground beef

1 small red bell pepper, diced

1 small yellow onion, diced

2 cloves garlic, minced

2 teaspoons Italian seasoning

2 tablespoons all-purpose flour

2 cups beef stock

2 teaspoons Worcestershire sauce

1 (15-ounce) can tomato sauce

1 cup heavy cream

Kosher salt and fresh-ground pepper, to taste

Pinch of red pepper flakes

8 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Fresh parsley, chopped or fresh basil, torn, for garnish

In a large pot of boiling, salted (like the ocean) water, cook pasta according to package instructions. Drain well, but do not rinse.

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.

Add onion and bell pepper to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.

Stir in garlic, red pepper flakes and Italian seasoning until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef stock, Worcestershire and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

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.

Serve immediately.