Ingredients

• 1 lb small dried pasta shells
• 1 tbsp oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp Italian seasoning
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 2 cups tomato sauce
• 1/2 cup cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Preparation

In a large pot of boiling water, cook the pasta according to the package directions.
While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the ground beef, and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 minutes. Stir in the onion, garlic, and Italian seasoning. Cook, stirring often, until the onions begin to soften, about 2 to 3 minutes. Add the flour, and cook, stirring for another minute. Stir in the beef broth, tomato sauce, and cream. Bring the mixture to a boil and reduce the heat to medium-low. Continue to cook, stirring occasioanlly, until the sauce begins to reduce and thicken, about 8 to 10 minutes.
Stir in the cheddar cheese and cooked pasta.
Serve immediately or store in the refrigerator for up to 3 days.