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High Protein Creamy Beef Pasta

A delicious and satisfying pasta dish packed with protein, featuring lean ground beef, creamy Greek yogurt, and tender penne pasta, all ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 8 oz penne pasta Cook according to package instructions.
  • 1 lb lean ground beef Use lean for healthier option.
Vegetables and Aromatics
  • 1 medium onion, chopped Provides flavor base.
  • 2 cloves garlic, minced Adds fragrance.
  • 1 can (15 oz) diced tomatoes (with juices) For sauce base.
Sauce Ingredients
  • 1 cup low-sodium beef broth Use low-sodium for better control of salt.
  • 1/2 cup plain Greek yogurt For creaminess and protein.
  • 1/4 cup grated Parmesan cheese For flavor and richness.
  • 1 tbsp Italian seasoning Enhances flavor.
  • to taste Salt and pepper Season to preference.
For Cooking and Garnishing
  • to taste Olive oil For cooking.
  • Fresh basil or parsley For garnish.

Method
 

Cooking the Pasta
  1. Cook the penne pasta according to the package instructions in salted water, then drain, reserving a little pasta water.
Preparing the Base
  1. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Browning the Beef
  1. Add the lean ground beef to the skillet and cook until browned, breaking it into small pieces as it cooks, about 6-8 minutes.
Making the Sauce
  1. Stir in diced tomatoes, beef broth, Greek yogurt, Parmesan cheese, and Italian seasoning, plus salt and pepper. Let simmer for 5 minutes.
Combining Pasta and Sauce
  1. Add the cooked penne pasta to the skillet and toss to coat in the sauce. If too thick, add reserved pasta water to adjust consistency.
Serving
  1. Serve hot, garnished with fresh basil or parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months. Reheat gently with a splash of beef broth if needed.