Creamy Beef and Shells

6 ounces medium pasta shells
1 tablespoon olive oil
1 and 1/2 pounds ground beef
1 small sweet onion (diced)
5 cloves garlic (minced)
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
1 cup beef stock
1 (15oz can) marinara sauce
3/4 cup heavy cream
1/4 cup sour cream
salt and black pepper to taste
1 1/2 cups shredded cheddar cheese
fresh chopped parsley for garnish

Cook pasta per package instructions, drain and set aside. In large pan, heat olive oil, cook and break up beef. Remove beef and excess fat. Cook onion a few minutes, add garlic for one minute. Stir in spices, then whisk in flour. Add beef stock and marinara, bring to a simmer for 5-6 minutes. Return meat to pan and stir in the pasta. Heat through then stir in the cream. Heat through then add sour cream, salt and pepper and cheese. Blend well, top with parsley.