Cook the pasta according to package instructions in a large pot of boiling salted water. Once cooked, drain and set aside.

In a big skillet, heat olive oil over medium-high heat. Add the ground beef and cook until nicely browned, about 3-5 minutes. Drain excess fat.

Add diced onion to the skillet and sauté for about 2 minutes. Add minced garlic and cook for another minute.

Whisk in the flour and cook until lightly browned, about 1 minute. Gradually add beef stock, stirring to combine.

Stir in marinara sauce, Italian seasoning, dried parsley, oregano, and smoked paprika. Bring to a boil, then reduce heat and simmer for 6-8 minutes.

Add cooked pasta and beef to the skillet. Mix well. Stir in heavy cream and heat through for 1-2 minutes. Adjust seasoning with salt and pepper.

Mix in sour cream until smooth. Fold in freshly grated cheddar cheese until melted, about 1-2 minutes. Serve hot with optional parsley garnish.