High Protein Creamy Beef Pasta
A delightful weeknight dish that's quick, satisfying, and packed with flavor, perfect for busy nights and family dinners.
Ingredients
Main Ingredients
- 1 lb lean ground beef Can substitute with ground turkey or chicken.
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 14.5 oz can tomatoes with juices
- 1 cup low-sodium beef broth
- 8 oz penne pasta Can substitute with rigatoni or fusilli.
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ cup plain Greek yogurt
- ¼ cup grated parmesan cheese
Instructions
Cooking
- Cook the Pasta: Bring a pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional minute, then stir in the ground beef, cooking until browned.
- Simmer the Sauce: Add the can of tomatoes (with juices), beef broth, and Italian seasoning to the skillet. Season with salt and pepper. Let the mixture simmer for about 5-7 minutes to combine flavors.
- Add the Creamy Element: Stir in the plain Greek yogurt and grated parmesan cheese, adjusting seasoning as needed. Allow it to heat through, becoming beautifully creamy.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together until well-coated.
- Garnish & Serve: Serve the dish hot, garnished with fresh basil or parsley for a pop of color and freshness.
Notes
To keep leftovers fresh, allow the pasta to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of beef broth or water to maintain the creamy texture. You can freeze leftovers for up to 3 months, thawing overnight in the refrigerator before reheating. For extra creaminess, consider adding more yogurt or a splash of heavy cream.