Description
A rich, creamy beef pasta made with lean ground beef, cream cheese, Greek yogurt, and Parmesan. High in protein, ready in 40 minutes, and genuinely satisfying.
Ingredients
Scale
Pasta & Beef:
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, well drained
- ½ cup low-sodium beef broth
- 1 tbsp olive oil
Sauce:
- 4 oz cream cheese, softened to room temperature
- ½ cup plain Greek yogurt, room temperature
- ½ cup freshly grated Parmesan cheese
- 1 tbsp cornstarch
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
To Finish:
- Fresh basil or flat-leaf parsley, chopped
- Extra Parmesan for serving
Instructions
- Cook Pasta: Cook penne in well-salted boiling water until just al dente. Reserve ¼ cup pasta water, then drain and set aside.
- Sauté Aromatics: Heat olive oil in a large deep skillet over medium heat. Cook onion for 4 minutes until softened. Add garlic and cook 1 more minute.
- Brown the Beef: Add ground beef, breaking it apart, and cook until fully browned, about 7–8 minutes. Spoon out excess fat.
- Add Tomatoes & Season: Stir in well-drained tomatoes. Cook 2 minutes. Add Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper.
- Build the Sauce: Whisk cornstarch into the cold beef broth until smooth. Pour into the skillet and stir. Cook 1–2 minutes until slightly thickened.
- Add Cream Cheese: Reduce heat to lowest setting. Add cream cheese in pieces and stir until fully melted and sauce is smooth.
- Add Yogurt & Parmesan: Stir in room-temperature Greek yogurt slowly — do not boil. Add Parmesan and stir until sauce is thick, creamy, and glossy. Taste and adjust seasoning.
- Combine: Add drained pasta and toss to coat. Add reserved pasta water a tablespoon at a time if sauce is too thick.
- Serve: Plate immediately and top with fresh herbs and extra Parmesan.
Notes
- Room temperature dairy is critical — take cream cheese and yogurt out 20–30 minutes before cooking.
- Always drain the canned tomatoes thoroughly before adding.
- Whisk cornstarch into cold broth before it goes in the pan — never add it dry.
- Keep heat low after adding yogurt and never let the sauce boil at that stage.
- Add baby spinach at the very end for extra greens.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg