Description
A cozy, protein-packed pasta made with lean ground beef, Greek yogurt, and melty cheddar cheese, all wrapped in a rich and velvety sauce that clings to every bite.
Ingredients
Units
Scale
- 225g penne pasta
- 450g lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 3/4 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley (optional)
Instructions
- Bring a large pot of salted water to a boil
- Cook penne until al dente and reserve ½ cup pasta water before draining
- Heat olive oil in a large skillet over medium-high heat
- Add ground beef and cook for 6–8 minutes until browned, then drain excess fat
- Push beef aside and sauté onion and garlic for 2–3 minutes until softened
- Stir in tomato paste and cook for 1–2 minutes to deepen flavor
- Pour in beef broth and simmer for 3–5 minutes until slightly thickened
- Lower heat and stir in Greek yogurt and shredded cheese until smooth
- Add splashes of reserved pasta water as needed for a silky sauce
- Toss cooked penne into the sauce until evenly coated
- Season with salt and black pepper to taste
- Garnish with chopped parsley and serve warm
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or milk to restore creaminess. For best texture, freeze without yogurt and add it fresh when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
