Description
How to make creamy beef pasta with ground beef, protein-packed cream sauce, and tender noodles that delivers 28g protein per serving.
Ingredients
Scale
Protein Base
- 1.5 lbs lean ground beef, 93/7 blend
- 1 cup Greek yogurt, plain full-fat
- 1/2 cup cottage cheese, small curd
- 1/3 cup cream cheese, softened
Pasta & Aromatics
- 12 oz whole wheat penne pasta
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
Flavor Builders
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 cup beef broth, low sodium
- 1/2 cup dry white wine
Seasonings & Finish
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 3/4 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining completely.
- Brown Beef: Heat olive oil in large skillet over medium-high heat. Add ground beef, breaking it apart with spoon, and cook until golden brown and cooked through, about 8 minutes.
- Build Aromatics: Add diced onion to beef and cook until softened, about 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds more.
- Create Base: Add tomato paste, Italian seasoning, and smoked paprika, stirring constantly for 1 minute. Pour in wine to deglaze, scraping up any browned bits from bottom.
- Add Liquids: Stir in drained diced tomatoes and beef broth. Simmer for 5 minutes until slightly reduced. Season with salt, pepper, and red pepper flakes to taste.
- Make Creamy: Remove from heat and whisk in softened cream cheese until smooth. Gradually fold in Greek yogurt and cottage cheese until completely combined and creamy.
- Finish Dish: Add cooked pasta and half the Parmesan, tossing gently. Add pasta water as needed for perfect consistency. Garnish with remaining cheese and fresh parsley before serving.
Notes
- Remove pan from heat before adding dairy to prevent curdling.
- Store in airtight container in refrigerator for up to 4 days.
- Substitute ground turkey or chicken for leaner protein option.
- Add pasta water gradually to achieve perfect creamy consistency.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Let cream cheese soften at room temperature for smoothest sauce.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g