Creamy, comforting, and surprisingly protein-forward, this Beef Pasta brings together browned beef, tangy tomato, melty cheddar, and spoonfuls of Greek yogurt for a silky finish. I make it when I want something hearty but quick—weeknights, busy dinners, or when kids and adults both need pleasing. The texture is creamy without feeling heavy, and the Greek yogurt keeps the dish bright while boosting protein. If you like dairy swaps, you can also explore high-protein cottage cheese recipes for a different tang and texture: high-protein cottage cheese recipes.
Why you’ll love this dish
This recipe hits several notes at once: it’s fast, budget-friendly, and satisfies big appetites. Ground beef provides rich savory flavor and iron, while penne soaks up the sauce for every bite. The Greek yogurt plus cheddar combo creates a glossy finish that stays smooth (no greasy puddles). It’s a perfect weeknight go-to when you want a one-skillet main with minimal cleanup and maximum comfort.
The cooking process explained
Before you start: you’ll brown aromatics and beef, build a simple tomato-forward sauce with beef broth, cook pasta separately, then fold everything together with dairy to finish. Total active cooking time is roughly 20–30 minutes once the pasta goes in. The steps are straightforward and forgiving, so you can tweak the texture (looser or thicker) by adjusting broth or reserved pasta water.
What you’ll need
- 450 g Ground beef, lean
- 2 Garlic cloves, minced
- 1 small Onion, chopped
- 2 tbsp Parsley, fresh, chopped
- 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: choose 90–95% lean beef if you prefer less fat. For a lighter finish, use reduced-fat cheddar. If you need a dairy-free option, see the Variations section for swaps.
Step-by-step instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Cook, stirring, until softened and fragrant, about 3–4 minutes.
- Add the ground beef. Break it up with a spatula and cook until no pink remains. Drain any excess fat from the pan.
- Stir in the tomato paste, then pour in the beef broth. Season with salt and black pepper. Bring the mixture to a gentle simmer and let it reduce slightly for 3–5 minutes.
- Meanwhile, cook the penne pasta according to package directions until al dente. Drain the pasta and reserve a splash of the pasta water if you like a looser sauce.
- Add the cooked pasta to the beef mixture. Reduce heat to low. Stir in the Greek yogurt and grated cheddar. Mix until the cheese melts and the sauce is smooth. If it seems too thick, add a little reserved pasta water or extra broth to loosen.
- Taste and adjust seasoning. Garnish with the chopped parsley and serve hot. Enjoy your creamy beef pasta!
Serving suggestions
Serve this pasta straight from the skillet for a rustic presentation. Pair it with a crisp green salad dressed with lemon vinaigrette to cut the richness. Garlic-roasted vegetables or steamed green beans make great, simple sides. For a textural contrast, sprinkle extra shredded cheddar or a handful of toasted breadcrumbs on top before serving.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Keep for 3–4 days.
- To reheat: warm gently in a skillet over low heat with a splash of broth or water to restore creaminess, or microwave in short intervals, stirring between each. Reheat until the center reaches 165°F (74°C).
- To freeze: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Safety note: do not leave perishable food at room temperature longer than two hours to avoid bacterial growth.
Pro chef tips
- Brown the beef well: more browning = more flavor. Let the meat get some color before breaking it apart.
- Use reserved pasta water: a tablespoon or two can rescue a sauce that’s gone too thick and helps the sauce cling to the pasta.
- Low-and-slow finishing: add yogurt over low heat to prevent curdling. If the pan is too hot, remove it from the burner while stirring yogurt in.
- Grate your cheese fresh for better melt and creaminess compared to pre-shredded varieties, which often contain anti-caking agents.
Creative twists
- Swap proteins: use ground turkey or beef-and-vegetable mix if you want a lighter version.
- Veg-forward: stir in wilted spinach or sautéed mushrooms with the onions for extra vegetables.
- Dairy swap: replace Greek yogurt with a similar amount of blended cottage cheese for a slightly tangier finish—try breakfast-style cottage cheese ideas for inspiration: high-protein cottage cheese breakfast ideas.
- Spice it up: add a pinch of smoked paprika or a few red pepper flakes for a smoky heat.
Your questions answered
Q: How long does this take from start to finish?
A: Expect about 30–40 minutes total: 10 minutes prep, 15–20 minutes active cooking, plus a couple minutes to combine and finish.
Q: Will the Greek yogurt curdle when heated?
A: If exposed to very high heat, yogurt can split. To prevent this, lower the heat and stir the yogurt in slowly, or remove the pan from direct heat while mixing. Using full-fat Greek yogurt also helps maintain a smooth texture.
Q: Can I make this ahead for meal prep?
A: Yes. Cook fully, cool, and refrigerate in portioned containers for up to 4 days. Reheat as noted in the storage section. Freeze portions for longer storage.
Q: What about dietary swaps for lower fat or vegan needs?
A: Use leaner ground meat, lower-fat cheddar, and low-fat Greek yogurt for fewer calories. For a vegan version, choose a plant-based ground meat substitute, dairy-free cheese, and a silken tofu or cashew cream in place of yogurt.
Q: How much protein is in a serving?
A: Exact protein depends on portion size and specific brands. With 450 g ground beef and Greek yogurt, a typical serving (for four) provides a solid protein boost—good for post-workout or high-protein meal plans.
Conclusion
If you want another take on creamy, protein-packed pasta, the article High Protein Creamy Beef Pasta – Skinny Spatula offers a related perspective and helpful variations.
Print
Creamy Beef Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: None
Description
A creamy and comforting beef pasta dish that combines ground beef, tangy tomato, melty cheddar, and Greek yogurt for a silky finish, perfect for busy weeknights.
Ingredients
- 450 g Ground beef, lean
- 2 Garlic cloves, minced
- 1 small Onion, chopped
- 2 tbsp Parsley, fresh, chopped
- 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 the olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Cook, stirring, until softened and fragrant, about 3–4 minutes.
- Add the ground beef. Break it up with a spatula and cook until no pink remains. Drain any excess fat from the pan.
- Stir in the tomato paste, then pour in the beef broth. Season with salt and black pepper. Bring the mixture to a gentle simmer and let it reduce slightly for 3–5 minutes.
- Meanwhile, cook the penne pasta according to package directions until al dente. Drain the pasta and reserve a splash of the pasta water if you like a looser sauce.
- Add the cooked pasta to the beef mixture. Reduce heat to low. Stir in the Greek yogurt and grated cheddar. Mix until the cheese melts and the sauce is smooth. If it seems too thick, add a little reserved pasta water or extra broth to loosen.
- Taste and adjust seasoning. Garnish with the chopped parsley and serve hot. Enjoy your creamy beef pasta!
Notes
Choose 90–95% lean beef for less fat. For a lighter finish, use reduced-fat cheddar. For a dairy-free option, see the variations section for swaps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian