Description
A delicious balance of comfort and nutrition, this creamy beef pasta is rich in protein and flavor, making it the perfect weeknight meal.
Ingredients
Scale
- 12 oz (340 g) short pasta (penne, rigatoni, or fusilli)
- 1 lb (450 g) lean ground beef (90/10 or 93/7)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium beef or chicken broth
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup grated Parmesan cheese
- 1 cup crushed tomatoes (or tomato passata)
- 2 tsp Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil (or avocado oil)
- Fresh parsley or basil for garnish
- Optional: 1 cup frozen peas or chopped spinach
Instructions
- Prep everything first. Chop the onion, mince the garlic, grate the Parmesan, and measure your liquids. Bring a large pot of salted water to a boil for the pasta while you cook the rest.
- Brown the beef. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Brown until no longer pink, about 6–8 minutes. Season lightly with salt and pepper.
- Remove excess fat if needed. Set aside the browned beef on a plate with brown bits in the skillet for flavor.
- Sauté aromatics. Add the remaining tablespoon of olive oil, chopped onion, and cook until translucent. Add garlic and cook until fragrant.
- Build the sauce. Pour in the crushed tomatoes and broth. Stir in Italian seasoning and red pepper flakes, bringing to a gentle simmer.
- Combine beef and sauce. Return the beef to the skillet and simmer for another 3–4 minutes.
- Finish with Greek yogurt and cheese. Remove skillet from heat, let cool for 1 minute, then stir in Greek yogurt and grated Parmesan until smooth.
- Cook the pasta al dente. Cook in boiling salted water according to package directions. Reserve 1/2 cup of pasta cooking water before draining.
- Marry pasta and sauce. Add the drained pasta to the skillet and toss to coat.
- Final touches and garnish. Sprinkle with Parmesan and fresh herbs. Serve immediately.
Notes
For leftovers, store in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 70mg
Keywords: creamy beef pasta, high protein pasta, weeknight dinner, comfort food