Instructions

• Bring a large pot of water to a boil. Add 8 ounces medium shells pasta and cook according to the package directions. Drain and set the cooked pasta aside.
• While the pasta cooks, heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
• Add 1 cup diced onion to the skillet and cook, stirring occasionally, until the onion is almost tender, about 2–3 minutes. Add 3 teaspoons minced garlic and cook, stirring, about 30 seconds until fragrant.
• Add 1 pound lean ground beef to the skillet. Break the meat into pieces and cook, stirring and crumbling, until browned and no pink remains, about 7–10 minutes.
• Sprinkle 3 tablespoons all-purpose flour, 1 tablespoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper over the beef. Stir to combine so the flour coats the meat.
• Slowly pour in 2 cups beef broth while stirring, then add 1 (15-ounce) can tomato sauce. Bring the mixture to a simmer and cook, stirring occasionally, until it begins to thicken, about 5 minutes.
• Add the drained pasta, 4 ounces cubed cream cheese, and 2 cups shredded cheddar cheese to the skillet. Stir gently until the cream cheese and cheddar are fully melted and the dish is heated through.
• Taste and adjust seasoning if desired, then serve immediately.