Creamy High Protein Beef Pasta
Creamy High Protein Beef Pasta combines lean ground beef, penne, tomato paste, Greek yogurt, and cheddar in a cozy skillet sauce. A practical family dinner with estimated balanced macros and leftovers that reheat well for meal prep.
Equipment
- Large Pot
- Deep skillet
- Colander
- Wooden spoon
Ingredients
- 225 g penne pasta uncooked
- 450 g lean ground beef
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 0.75 cup plain Greek yogurt or cottage cheese
- 1 cup shredded cheddar cheese or mozzarella
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley optional
Instructions
- Cook the penne in salted boiling water until just tender, then drain and reserve ½ cup pasta water.
- Warm olive oil in a deep skillet and cook the onion for 2 to 3 minutes until softened.
- Add the ground beef, season lightly with salt and pepper, and cook until browned with no pink remaining.
- Stir in the garlic and cook for about 30 seconds, then add tomato paste and cook for 1 minute.
- Pour in beef broth and simmer for 2 to 3 minutes, scraping the skillet so the sauce base comes together.
- Lower the heat and stir in Greek yogurt, then add the shredded cheese until the sauce turns smooth.
- Fold in the cooked pasta, loosen with reserved pasta water if needed, and finish with parsley before serving.
Notes
Storage: Store cooled pasta in an airtight container in the fridge for 3 to 4 days.
Reheating: Reheat gently with a splash of broth, milk, or water so the sauce turns creamy again.
Freezing: Freeze in portions for up to 2 months, then thaw overnight in the fridge before reheating.
Expert Tips: Stir Greek yogurt in over low heat or off the heat to keep the sauce smooth.
Protein Boost: Use extra lean beef, blended cottage cheese, or a little more Greek yogurt if you want a stronger protein angle.
Variations: Add spinach, mushrooms, peas, mozzarella, or whole wheat pasta to change the texture and nutrition profile.