Description
This high protein creamy beef pasta is a quick, comforting dinner packed with lean ground beef, blended cottage cheese, and Greek yogurt for a rich, velvety sauce. Ready in 30 minutes, it’s a satisfying, secretly healthy meal perfect for busy weeknights.
Ingredients
Scale
- 8 oz dry pasta (penne, fusilli, or rotini; whole wheat or chickpea pasta for extra protein)
- 1 lb lean ground beef (93% lean recommended)
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup low-fat cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup low sodium beef broth (or water)
- 1/2 cup shredded Parmesan cheese
- 1 tsp Italian seasoning (or dried basil, oregano, parsley)
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp black pepper
- 1/4 tsp salt
- Fresh chopped parsley or basil (optional, for garnish)
- Extra Parmesan cheese (optional, for garnish)
- Pinch of red chili flakes (optional, for garnish)
Instructions
- Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain pasta in a colander. Toss with a splash of olive oil to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened.
- Add ground beef, break up with a spoon, and cook for 4-5 minutes until browned and cooked through. Drain excess fat if needed.
- Stir in garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- In a blender or food processor, combine cottage cheese, Greek yogurt, beef broth, and Parmesan cheese. Blend until completely smooth and creamy (about 30 seconds).
- Reduce skillet heat to low. Add drained pasta to the beef mixture, then pour in the creamy sauce. Stir gently to coat. If sauce is too thick, add reserved pasta water until desired consistency is reached.
- Cook for 2-3 minutes, letting the sauce cling to the pasta and beef. Taste and adjust salt or pepper as needed.
- Transfer pasta to plates or a serving bowl. Garnish with extra Parmesan, fresh herbs, and chili flakes if desired. Let sit for a minute before serving.
Notes
For gluten-free, use chickpea or brown rice pasta. For dairy-free, substitute with plant-based cottage cheese and yogurt. Add spinach, mushrooms, or roasted red peppers for extra veggies. If sauce splits, stir in a tablespoon of cold Greek yogurt. Store leftovers in the fridge for up to 3 days; add a splash of milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 475
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 4
- Protein: 37
Keywords: high protein, creamy beef pasta, easy dinner, weeknight meal, healthy pasta, cottage cheese, Greek yogurt, comfort food, quick recipe