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