Description
A rich, comforting pasta dish packed with lean beef, creamy sauce, and plenty of protein. Perfect for weeknight dinners, meal prep, or a hearty family meal.
Ingredients
12 ounces (340 g) pasta (penne or rigatoni)
1 teaspoon salt for pasta water
1 tablespoon olive oil
1 pound (450 g) lean ground beef
1 small onion, finely chopped (about 1 cup / 150 g)
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 teaspoon salt
1 tablespoon all-purpose flour
1 cup (240 ml) low-sodium beef broth
1 cup (240 g) plain Greek yogurt
½ cup (120 ml) milk
½ cup (50 g) grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons chopped parsley (optional)
¼ cup (25 g) extra parmesan cheese for garnish
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 5–7 minutes until browned.
Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Season the beef with paprika, Italian seasoning, black pepper, and salt. Cook for 2 minutes.
Sprinkle flour over the beef mixture and stir well. Cook for 1 minute.
Slowly add beef broth while stirring to create a smooth sauce. Simmer for 3–4 minutes.
In a bowl, mix Greek yogurt and milk. Reduce heat and stir this mixture into the sauce.
Add parmesan cheese and stir until melted and creamy.
Add cooked pasta to the skillet and toss to coat evenly in the sauce.
If needed, add a splash of reserved pasta water to loosen the sauce.
Garnish with parsley and extra parmesan cheese before serving.
Notes
Use lean ground beef to prevent excess grease.
Heat the yogurt mixture gently to avoid curdling.
Reserved pasta water helps adjust the sauce consistency.
You can add vegetables such as spinach, mushrooms, or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes