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