Creamy, comforting and surprisingly high in protein, this beef-and-pasta skillet is the kind of weeknight dish that disappears in minutes. I first started making it when I needed dinner that felt indulgent but still kept my protein goals on track — ground beef, a tangy tomato base, Greek yogurt for richness, and cheddar for that melty finish. It’s simple to pull together, easy to scale, and plays well with picky eaters and hungry adults alike. For more ideas on boosting protein with dairy in quick meals, try these high-protein cottage cheese recipes.
Why you’ll love this dish
- Big flavor from minimal ingredients: the tomato paste and beef broth create a savory backbone, while Greek yogurt brightens the sauce without making it runny.
- High-protein and satisfying: with lean ground beef and Greek yogurt, this dish delivers a substantial protein hit per serving.
- Weeknight-friendly: ready in under 30 minutes with one main skillet and a pot for the pasta.
- Kid-approved comfort food: familiar textures and cheesy finish make it an easy win for family dinners.
“Creamy, hearty, and done in less time than a takeout order.” — a quick note from my kitchen after the first test batch
The cooking process explained
Start by softening aromatics and browning the beef to develop deep flavor. Stir in tomato paste and beef broth to form a saucy base, then simmer briefly to concentrate the taste. While the sauce simmers, cook the penne until al dente. Drain the pasta and fold it into the skillet, then finish with Greek yogurt and cheddar so the sauce becomes velvety and clingy. A final sprinkle of fresh parsley lifts the whole dish.
Key ingredients
- 450 g Ground beef, lean
- 2 Garlic cloves, minced
- 1 Onion, small, finely chopped
- 2 tbsp Parsley, fresh, chopped (for garnish)
- 1 cup Beef broth
- 2 tbsp Tomato paste
- 225 g Penne pasta
- Salt and black pepper, to taste
- 1 tbsp Olive oil
- 1 cup Cheddar cheese, grated
- 3/4 cup Greek yogurt, plain
Notes: Use lean beef for less grease; swap penne for rigatoni or short twists if you prefer. For a lighter cheese option, use reduced-fat cheddar. Greek yogurt can be substituted with plain strained yogurt, but avoid using unthickened yogurt or it may separate.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is soft and translucent, about 3–4 minutes.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no pink remains. Season with salt and black pepper as it cooks.
- Stir in the tomato paste, then pour in the beef broth. Scrape any browned bits from the pan and combine.
- Reduce the heat and let the sauce simmer for 5 minutes so flavors meld and the liquid reduces slightly.
- Meanwhile, bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
- Drain the pasta and immediately add it to the skillet with the beef mixture. Toss to coat the pasta thoroughly.
- Remove the skillet from heat and stir in the Greek yogurt and grated cheddar until the sauce is creamy and well combined. Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Best ways to enjoy it
Serve this creamy beef pasta straight from the skillet for casual family-style dining or plate it neatly for guests. Pair it with:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Steamed green beans or roasted broccoli for color and texture.
- Crusty bread if you want to mop up any leftover sauce.
For a lighter meal, serve smaller portions alongside a big garden salad.
How to store & freeze
- Refrigerate: Cool leftovers within two hours, then store in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. Avoid high heat that can split the yogurt.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Food safety tip: Always reheat to an internal temperature of 74°C (165°F) before serving.
Pro chef tips
- Brown the beef well: Let the meat develop some color before stirring to deepen the overall flavor.
- Keep yogurt creamy: Take the skillet off the heat before adding Greek yogurt to prevent curdling. If the sauce seems tight, add a tablespoon of warm broth to smooth it.
- Cheese melt: Grate the cheddar yourself for better melting and texture compared with pre-shredded cheese that often contains anti-caking agents.
- Meal-prep hack: Cook the pasta slightly under al dente if you plan to reheat later — it will finish cooking when reheated without getting mushy. For more high-protein dairy ideas to build breakfasts or add-ins, see these cottage cheese breakfasts high in protein.
Creative twists
- Spicy kick: Add 1/2 teaspoon red pepper flakes when sautéing the onion for heat.
- Veg-forward: Stir in a cup of baby spinach or chopped mushrooms with the beef and cook until wilted.
- Mediterranean: Swap cheddar for crumbled feta and add a squeeze of lemon for brightness.
- Lighter swap: Use ground turkey or extra-firm tofu crumbles instead of beef for a leaner version (adjust seasoning and cooking time).
Helpful answers
Q: How long does this take to make from start to finish?
A: About 25–30 minutes total: 5–10 minutes prep, 15–20 minutes cooking.
Q: Can I make this dairy-free?
A: Yes. Replace Greek yogurt with a dairy-free thickener like a blended silken tofu or a non-dairy plain yogurt, and swap cheddar for a plant-based cheese that melts well.
Q: Is it safe to reheat the pasta with yogurt?
A: Yes, if reheated gently. Reheat on low heat with a splash of broth and stir frequently to avoid separating the yogurt.
Q: Can I double the recipe for meal prep?
A: Absolutely. If freezing portions, cool them quickly and freeze in single-serving containers for easy reheating. Keep in mind texture changes after freezing; slightly undercook pasta on purpose if you plan to freeze.
Conclusion
If you want a one-pan, comforting dinner that still packs protein and family appeal, this creamy beef pasta is a dependable choice — quick to make and easy to customize. For a related take with a concentrated tomato-cream approach, check this One pot creamy tomato beef pasta – RecipeTin Eats.
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Creamy Beef and Pasta Skillet
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: High-Protein
Description
A creamy and comforting beef-and-pasta dish that’s high in protein and perfect for weeknight dinners.
Ingredients
- 450 g Ground beef, lean
- 2 Garlic cloves, minced
- 1 small Onion, finely chopped
- 2 tbsp Parsley, fresh, chopped (for garnish)
- 1 cup Beef broth
- 2 tbsp Tomato paste
- 225 g Penne pasta
- Salt and black pepper, to taste
- 1 tbsp Olive oil
- 1 cup Cheddar cheese, grated
- 3/4 cup Greek yogurt, plain
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is soft and translucent, about 3–4 minutes.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no pink remains. Season with salt and black pepper as it cooks.
- Stir in the tomato paste, then pour in the beef broth. Scrape any browned bits from the pan and combine.
- Reduce the heat and let the sauce simmer for 5 minutes so flavors meld and the liquid reduces slightly.
- Meanwhile, bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
- Drain the pasta and immediately add it to the skillet with the beef mixture. Toss to coat the pasta thoroughly.
- Remove the skillet from heat and stir in the Greek yogurt and grated cheddar until the sauce is creamy and well combined. Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
Use lean beef for less grease; swap penne for rigatoni or short twists if you prefer. For a lighter cheese option, use reduced-fat cheddar. Greek yogurt can be substituted with plain strained yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American