High Protein Creamy Beef Pasta
{"Use lean ground beef to keep the dish lighter; drain excess fat after browning if needed.","Add vegetables like spinach, bell peppers, or mushrooms with the beef for extra nutrients (as suggested).","You can swap the beef for ground turkey or chicken (as suggested).","For heat, add red pepper flakes to taste (as suggested).","Lower the heat before stirring in Greek yogurt to help prevent curdling.","Garnish with fresh basil or parsley for a bright finish.","Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat, adding a splash of broth if needed."}
Time: Prep: 10 mins, Cook: 20 mins, Total: 30 mins
Servings: 4
Ingredients
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes (with juices)
- 1 cup low-sodium beef broth
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- 1 tbsp olive oil (for cooking)
Instructions
- Cook the penne pasta in a pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent.
- Add the ground beef, breaking it up with a spatula, and cook until browned and fully cooked, about 7–10 minutes. Drain excess fat if needed.
- Stir in the diced tomatoes with their juices, beef broth, Italian seasoning, and a pinch of salt and pepper. Bring to a simmer.
- Lower the heat and stir in the Greek yogurt and Parmesan cheese until smooth and incorporated.
- Fold in the cooked penne pasta and toss until the pasta is coated in the creamy beef sauce.
- Taste and adjust seasoning with additional salt and pepper if needed. Let sit off heat for a few minutes to thicken.
- Serve warm and garnish with fresh basil or parsley.