Bring a large pot of salted water to a boil and cook the medium pasta shells according to package instructions, typically about 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add ground beef, diced red bell pepper, and chopped onion. Cook for 5-7 minutes until browned and vegetables are tender. Drain excess fat.

Stir in minced garlic, Italian seasoning, salt, and black pepper. Cook for an additional 1-2 minutes until garlic is fragrant.

Add Land O Lakes Butter and melt completely. Whisk in all-purpose flour and cook for another minute until slightly golden.

Gradually pour in beef broth, stirring to avoid lumps. Cook for 3-4 minutes until the sauce thickens.

Lower the heat and stir in sour cream and shredded cheddar cheese until melted and creamy.

Gently fold in the cooked pasta shells, ensuring they are well coated with the creamy sauce. Cook for an additional 2-3 minutes.

Remove from heat, garnish with chopped parsley if desired, and serve warm.