Ingredients 
8 ounces medium pasta shells
2 tablespoons butter
1 pound ground beef
1 small sweet onion (diced)
5 cloves garlic (minced)
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
1 cup beef stock
1 14 oz jar Prego traditional pasta sauce
3/4 cup heavy cream
1/4 cup sour cream
salt and freshly ground black pepper (to taste)
1 1/2 cups cheddar cheese
Instructions
Cook the pasta following the instructions on the packaging. Next, brown the ground beef, drain the excess fat, then, set aside in a separate dish. Then using same skillet you browned your beef in, sauté the onion and garlic in about 2 TBS of butter. Stir in the flour for about a minute on low heat, careful not to burn. Slowly stir in the stock, pasta sauce, and the herbs and seasonings. Let the whole thing boil and thicken. Add back in the meat, heavy cream, salt, and pepper. Stir to combine. Then, add in the sour cream, stir, add back in the pasta, and then stir in the shredded cheese. Once the cheese has melted, serve it while hot! I added parsley to garnish!
