8 ounces medium pasta shells

1 tablespoon olive oil

1 pound ground beef

½ medium onion, diced

2 cloves garlic, minced

1½ teaspoons Italian seasoning

1 teaspoon paprika

½ teaspoon mustard powder

2 tablespoons all-purpose flour

2 cups beef stock

15-ounce can tomato sauce

¾ cup heavy cream

6 ounces extra sharp cheddar cheese, shredded (about 1½ cups)

Salt and pepper to taste

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Cook the pasta shells according to the package directions. Drain and set aside.
Heat the olive oil in a large skillet or pan over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion and minced garlic to the pan with the beef. Sauté until the onion becomes soft and translucent, about 3 minutes.
Stir in the Italian seasoning, paprika, and mustard powder. Cook for another minute to let the spices bloom.
Sprinkle the flour over the mixture and stir to combine. Cook for 1-2 minutes to form a roux.
Slowly add the beef stock, stirring constantly to avoid lumps. Add the tomato sauce and bring the mixture to a simmer. Let it cook for 5-7 minutes to thicken slightly.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the sauce becomes smooth.
Add the cooked pasta shells to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste.
Serve hot, garnished with extra cheese if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This dish can be frozen for up to 3 months. Reheat with a little extra cream or beef stock.

You can swap out the sharp cheddar for other cheeses like mozzarella, Parmesan, or Gouda.

To make it spicier, add red pepper flakes, chili powder, or diced jalapeños.