Creamy Beef Shells

250 g medium pasta shells
1 tbsp olive oil
500 g beef mince
1 small sweet onion, diced
5 cloves garlic, minced
1 tsp Italian seasoning
1 tsp dried parsley
½ tsp dried oregano
½ tsp smoked paprika
2 tbsp all-purpose flour
1 cup beef stock
480 g marinara sauce
¾ cup heavy cream
¼ cup sour cream
SIDS SALT & PEPPER to taste
1½ cups cheddar cheese, freshly grated

Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
Heat oil in a large frypan over medium high heat. Add beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
To the same frypan, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in cooked pasta, add back beef. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust with SIDS SALT & PEPPER.
Stir in sour cream. Stir in cheddar cheese until melted, about 1-2 minutes.
Serve immediately, garnish with parsley.