Why Make This Recipe
Creamy High-Protein Beef Pasta is a fun, delicious dish that anyone can enjoy. It’s packed with flavor and loaded with protein, making it a hearty meal for you and your family. The combination of beef, pasta, and creamy ingredients makes it comforting and filling. Plus, it’s easy to make, so you don’t have to spend hours in the kitchen!
How to Make Creamy High-Protein Beef Pasta
Ingredients:
- 1 lb ground beef (80/20)
- 12 oz pasta (penne, rigatoni, or shells)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 8 oz mushrooms, sliced
- 1 cup plain Greek yogurt
- 1/2 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 can diced tomatoes (14.5 oz, drained)
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (optional)
- Extra Parmesan for serving
Directions:
- Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and cook until soft, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and the liquid has evaporated, around 3-4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 7-8 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes, tomato paste, beef broth, Italian seasoning, smoked paprika, salt, and pepper. Let it simmer for a few minutes.
- Reduce the heat and mix in Greek yogurt, cottage cheese, and grated Parmesan. Mix until smooth and creamy.
- Add the cooked pasta to the sauce mix, tossing until well-coated.
- If desired, sprinkle in red pepper flakes for a kick.
- Sprinkle shredded mozzarella on top, cover, and let it melt for a couple of minutes.
- Serve with fresh basil or parsley and extra Parmesan on the side.
How to Serve Creamy High-Protein Beef Pasta
Creamy High-Protein Beef Pasta is best served warm. You can place it on a large platter for family-style dining or serve individual bowls. Top each serving with fresh basil or parsley and an extra sprinkle of Parmesan cheese for added flavor.
How to Store Creamy High-Protein Beef Pasta
To store leftovers, let the pasta cool completely. Place it in an airtight container and keep it in the fridge for up to 3-4 days. If you want to store it longer, you can freeze it in a freezer-safe container for up to 2 months. Reheat in the microwave or on the stove, adding a splash of water or broth to bring back the creaminess.
Tips to Make Creamy High-Protein Beef Pasta
- You can use any pasta shape you like, such as penne, rigatoni, or shells.
- If you want even more flavor, add your favorite herbs or spices.
- For a bit of zest, squeeze some lemon juice over the finished dish just before serving.
- Use leaner ground beef if you prefer less fat, or substitute with ground turkey for a lighter option.
Variation
You can easily customize this dish. For a vegetarian option, swap the ground beef for lentils or mushrooms. Add different vegetables like spinach, zucchini, or broccoli for more nutrition.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and pasta earlier in the day, then combine and heat just before serving.
Can I use a different kind of cheese?
Absolutely! Feel free to mix in cheeses like cheddar, gouda, or even a dairy-free option if needed.
Is this dish gluten-free?
You can make it gluten-free by using gluten-free pasta and checking that your other ingredients are also gluten-free.
Creamy High-Protein Beef Pasta
Ingredients
Method
- Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and cook until soft, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and the liquid has evaporated, around 3-4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 7-8 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes, tomato paste, beef broth, Italian seasoning, smoked paprika, salt, and pepper. Let it simmer for a few minutes.
- Reduce the heat and mix in Greek yogurt, cottage cheese, and grated Parmesan. Mix until smooth and creamy.
- Add the cooked pasta to the sauce mix, tossing until well-coated.
- If desired, sprinkle in red pepper flakes for a kick.
- Sprinkle shredded mozzarella on top, cover, and let it melt for a couple of minutes.
- Serve with fresh basil or parsley and extra Parmesan on the side.