High Protein Creamy Beef Dish

This high-protein creamy beef pasta transforms ordinary pantry staples into a restaurant-worthy dinner in just 30 minutes. The combination of lean ground beef and Greek yogurt creates a protein-packed meal that satisfies hunger while delivering incredible flavor.

I developed this recipe during a particularly chaotic week when my family needed something substantial but I had minimal time to cook. Now it's requested at least twice a month and has become our go-to meal when time is tight but we refuse to compromise on flavor or nutrition.

Ingredients

• Penne pasta: Forms the hearty base while holding the creamy sauce perfectly in its ridges
• Lean ground beef: Delivers substantial protein while keeping fat content reasonable
• Onion and garlic: Create an aromatic foundation that elevates the entire dish
• Diced tomatoes: Provide tangy acidity and natural sweetness without extra work
• Low sodium beef broth: Adds depth without making the dish too salty
• Greek yogurt: Creates creaminess while boosting protein content significantly
• Parmesan cheese: Introduces savory umami notes and thickens the sauce beautifully
• Italian seasoning: Brings complex herbal notes with just one ingredient
• Fresh basil or parsley: Brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Prepare the pasta:

Cook the penne in generously salted water until al dente according to package directions usually 9 to 11 minutes. Reserve half a cup of pasta water before draining to help thicken your sauce if needed later. Drain but do not rinse as the starch helps the sauce adhere.

Create the flavor base:

Heat two tablespoons of olive oil in a large deep skillet over medium heat until it shimmers. Add finely chopped onion and cook for 4 minutes until translucent but not browned. Add minced garlic and cook for 30 seconds until fragrant taking care not to burn it.

Brown the beef:

Add ground beef to the skillet breaking it into small pieces with a wooden spoon. Cook for 6 to 7 minutes until no pink remains and it develops a caramelized exterior. This browning creates essential flavor compounds that enhance the entire dish.

Build the sauce:

Pour in diced tomatoes with their juice and beef broth scraping any browned bits from the bottom of the pan. Add Italian seasoning and bring to a gentle simmer for 5 minutes to allow flavors to meld and sauce to reduce slightly.

Create creaminess:

Remove pan from heat and let cool for 2 minutes before stirring in Greek yogurt and Parmesan cheese. This cooling period prevents the yogurt from curdling. Stir continuously until you have a silky smooth sauce.

Combine and finish:

Return the drained pasta to the skillet gently folding it into the sauce until every piece is coated. If sauce seems too thick add a splash of reserved pasta water. Season with salt and pepper to taste and garnish with torn fresh herbs.

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The Greek yogurt is truly the secret weapon in this recipe. I discovered this substitution after running out of heavy cream one evening and have never looked back. Not only does it add a protein boost but it creates a tangy depth that balances the richness of the beef perfectly.

Make-Ahead Options

This pasta reheats beautifully making it ideal for meal prep. Cook once and enjoy for lunches throughout the week. Store in airtight containers in the refrigerator for up to three days. When reheating add a tablespoon of water or milk before microwaving to refresh the sauce.

Smart Substitutions

While this recipe specifies penne any short pasta works well including rotini farfalle or even elbow macaroni. The key is choosing shapes with ridges or hollows that capture the sauce. For a lower carb option substitute half the pasta with roasted cauliflower florets.

Vegetarians can replace the ground beef with crumbled tempeh or a plant-based ground meat alternative plus vegetable broth instead of beef broth. The Greek yogurt still provides excellent protein content.

For those avoiding dairy nutritional yeast can replace Parmesan cheese and unsweetened coconut yogurt can substitute for Greek yogurt though protein content will decrease slightly.

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Veggie Boosters

Transform this meal into a complete one-pot wonder by adding vegetables directly to the sauce. Spinach bell peppers mushrooms or zucchini work beautifully. Add hardier vegetables like peppers when sautéing onions and leafy greens like spinach just before combining with pasta.

For picky eaters finely dice vegetables or pulse them in a food processor before cooking. They'll incorporate seamlessly into the sauce providing nutrition without detection.

Frequently Asked Questions

→ How can I make this dish healthier?

Use whole wheat pasta for extra fiber, and consider adding vegetables like spinach or bell peppers for added nutrition.

→ Can I substitute the ground beef with another protein?

Yes, ground turkey, chicken, or plant-based meat alternatives can be used instead of ground beef.

→ What can I use instead of Greek yogurt?

Plain sour cream or a dairy-free yogurt alternative works well as a substitute for Greek yogurt.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or microwave before serving.

→ Can I make this dish ahead of time?

Yes, you can prepare the beef mixture ahead of time and simply cook the pasta and combine before serving.