Description
A quick and satisfying creamy high-protein beef pasta made with lean ground beef, tender penne, and a rich cheesy yogurt-based sauce—perfect for weeknight dinners or meal prep in under 30 minutes.
Ingredients
- 225g penne pasta
- 450g lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- ¾ 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
1. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Drain and reserve ½ cup of pasta water.
2. In a large skillet over medium-high heat, add olive oil and the ground beef. Cook until browned and fully cooked, about 6–8 minutes. Drain excess fat.
3. Push the beef to one side of the pan, then add the chopped onion and garlic. Sauté for 2–3 minutes until softened and fragrant.
4. Stir in the tomato paste and cook for another 1–2 minutes to deepen the flavor.
5. Pour in the beef broth and stir everything together. Let simmer for 3–5 minutes until slightly thickened.
6. Lower the heat and stir in the Greek yogurt and shredded cheese. Mix until creamy and smooth. Add reserved pasta water if needed.
7. Add the cooked pasta to the sauce and toss to coat everything evenly.
8. Taste and adjust with salt and black pepper.
9. Garnish with fresh parsley if desired and serve warm.
Notes
Use full-fat Greek yogurt for the creamiest texture and to help prevent curdling.
Add a splash of reserved pasta water to loosen the sauce and help it cling to the pasta.
For extra richness, sprinkle additional shredded cheese over the pasta before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg