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recipe image of realistic top down mise en place shot showing fresh ingredients arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight lean ground beef pasta penne rigatoni chickpea lentil tomato paste tomato sauce onion garlic green bell pepper olive oil Italian seasoning smoked paprika beef broth spinach mushrooms fresh basil parsley red pepper flakes
katya bou

High Protein Creamy Beef Pasta

Indulge in this High Protein Creamy Beef Pasta, a comforting dish blending lean ground beef with a velvety Greek yogurt sauce for unbeatable flavor and nutrition. Ready in under 30 minutes, it's the perfect weeknight meal for nourishing your family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 pound 1 penne, rotini, or rigatoni (use high-protein like chickpea pasta for extra boost)
Meat and Aromatics
  • 1.5 pounds 1.5 lean ground beef (90/10) crumbled
  • 1 medium 1 yellow onion, finely diced
  • 4 cloves 4 fresh garlic, minced
  • 1 tablespoon 1 olive oil
Tomato Base
  • 1 small can 1 tomato paste
  • 1 15 oz can 1 crushed tomatoes or tomato sauce
Seasonings
  • 1 tablespoon 1 dried Italian seasoning
  • 1 teaspoon 1 smoked paprika
  • 1 pinch 1 red pepper flakes (optional)
Cream and Liquid
  • 1 cup 1 plain non-fat Greek yogurt (or blended cottage cheese)
  • 1 cup 1 low-sodium beef broth
Finishing Touches

Equipment

  • Large pot
  • Large deep skillet or Dutch oven

Method
 

Preparation
  1. Start boiling water in a large pot for the pasta. Season generously with salt. Cook pasta according to package directions until al dente, then reserve 1 cup pasta water and drain.
  2. While water heats, warm olive oil in a large skillet over medium-high heat. Add ground beef, break it up, and cook until browned, 6-8 minutes. Drain excess fat.
  3. Reduce heat to medium. Add diced onion and stir until softened, about 3 minutes. Stir in garlic and tomato paste; cook 1 minute until paste darkens.
  4. Add crushed tomatoes, beef broth, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Simmer 5-7 minutes.
  5. Remove skillet from heat. Stir in Greek yogurt until smooth.
  6. Add drained pasta to sauce; toss to coat. If too thick, add reserved pasta water. Serve topped with Parmesan and herbs.

Notes

Toast tomato paste for better flavor. Save pasta water for creaminess. For storage, refrigerate up to 4 days; reheat stovetop with broth added. Freeze sauce base separately for best results.
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