° 8 ounces medium pasta shells
° 1 tablespoon of olive oil
° 1 pound ground beef
° 1/2 medium sweet onion, diced
° 2 minced garlic cloves
° 1 1/2 tsp Italian seasoning
° 2 tablespoons all-purpose flour
° 2 cups of beef broth
° 1 (15 ounces) 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


In a large pot of salted boiling water, cook pasta according to package directions; drain well.

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3 to 5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Put aside.

Add the 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. Whisk flour until lightly browned, about 1 minute.
Gradually stir in beef broth and tomato sauce. Bring to boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6 to 8 minutes.

Stir in pasta, beef and heavy cream until heated through, about 1 to 2 minutes; Season with salt and pepper to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.

Enjoy !