This high protein creamy beef pasta is a quick, satisfying dinner made for busy weeknights. Lean ground beef provides hearty protein, while Greek yogurt and Parmesan create a rich, creamy sauce without relying on heavy cream. Diced tomatoes and simple seasonings balance the dish with savory flavor, making it comforting yet nourishing. Ready in about 30 minutes, this pasta is ideal for family dinners, meal prep, or whenever you want a filling meal that feels indulgent but stays balanced.
Ingredients
- 8 oz (225 g) penne or rotini pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 lb (450 g) lean ground beef
- 1 can (15 oz) diced tomatoes, with juices
- 1 cup beef broth
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (optional garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook, breaking it apart, until browned and fully cooked.
- Stir in the diced tomatoes, beef broth, Italian seasoning, salt, and black pepper. Simmer for about 5 minutes.
- Remove the skillet from heat and allow it to cool slightly.
- Stir in the Greek yogurt and Parmesan cheese until the sauce becomes smooth and creamy.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Garnish with fresh herbs if desired and serve warm.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Cuisine: American / Italian-Inspired
- Course: Main Dish
Tips & Variations
- Use whole-wheat or high-protein pasta for extra nutrition.
- Add spinach or bell peppers for more vegetables.
- Swap ground beef for ground turkey or chicken if preferred.
- Stir in a splash of pasta water if the sauce becomes too thick.
- Add red pepper flakes for a little heat.
Approximate Nutrition
(Per serving—estimate)
- Calories: ~480
- Protein: ~32 g
- Carbohydrates: ~50 g
- Fat: ~18 g
- Fiber: ~5 g
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook, breaking it apart, until browned and fully cooked.
- Stir in the diced tomatoes, beef broth, Italian seasoning, salt, and black pepper. Simmer for about 5 minutes.
- Remove the skillet from heat and allow it to cool slightly.
- Stir in the Greek yogurt and Parmesan cheese until the sauce becomes smooth and creamy.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Protein: ~32 g
- Carbohydrates: ~50 g
- Fat: ~18 g
- Fiber: ~5 g
FAQs
- Can I make this ahead of time?
Yes, store in the refrigerator for up to 3 days and reheat gently. - Will the yogurt curdle?
No, as long as it’s stirred in off the heat. - Can I freeze this pasta?
Freezing is not recommended due to the yogurt-based sauce. - How do I reheat leftovers?
Warm on the stovetop or microwave with a splash of broth.
