Ingredients
Scale
- 1 lb lean ground beef (93/7 or grass-fed)
- 8 oz high-protein pasta (chickpea, lentil, or Protein+)
- 1 cup Greek yogurt or blended cottage cheese
- 1 cup low-sodium beef broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or part-skim ricotta
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Pinch of red chili flakes (optional)
- Salt and pepper to taste
Instructions
- Heat a skillet over medium-high. Add ground beef and cook until browned and crispy on the edges. Drain excess fat.
- Reduce heat. Add chopped onions and garlic. Cook 2–3 minutes until softened.
- Stir in garlic powder, onion powder, smoked paprika, and chili flakes if using.
- Lower heat. Slowly stir in Greek yogurt or cottage cheese and beef broth. Mix gently until smooth and creamy.
- Cook pasta separately to al dente. Reserve 1/4 cup pasta water.
- Add pasta to sauce. Stir gently. Add pasta water if too thick.
- Fold in Parmesan and mozzarella. Stir until everything is creamy and well coated.
Notes
Let the pasta cool before storing for meal prep. If freezing, use cottage cheese instead of Greek yogurt to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 75mg