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High Protein Creamy Beef Pasta

High Protein Creamy Beef Pasta
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High Protein Creamy Beef Pasta is a hearty, satisfying weeknight dinner made with seasoned ground beef, rigatoni, and a velvety Parmesan-yogurt sauce that comes together in just 35 minutes. Rich, filling, and packed with protein — this is comfort food that actually fuels you.

Ingredients

  • 1 lb ground beef (80/20 recommended)
  • 12 oz pasta (rigatoni or penne)
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3/4 cup milk or chicken/beef broth
  • 1/2 cup Greek yogurt or cream cheese, softened
  • 1/3 cup Parmesan cheese, freshly grated
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Fresh lemon juice, optional

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook for 6–8 minutes, breaking it apart, until fully browned. Drain excess fat if needed.
  3. Reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly.
  4. Pour in the milk or broth and stir to combine, scraping up any browned bits from the bottom of the pan. Simmer for 3–4 minutes until slightly reduced.
  5. Reduce heat to low. Add Greek yogurt or cream cheese and stir continuously until the sauce is smooth and velvety. Add grated Parmesan and stir until fully melted. Taste and adjust seasoning.
  6. Add drained pasta to the skillet and toss to coat every piece in the sauce. Thin with reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  7. Serve immediately, garnished with fresh parsley and a squeeze of lemon juice if using. Finish with extra Parmesan at the table if desired.

Notes

  • Always reduce heat to low before adding Greek yogurt or cream cheese — high heat will cause the sauce to curdle and turn grainy.
  • Broth produces a deeper, more savory sauce; milk yields a creamier, milder result. Both work beautifully depending on your preference.
  • A small squeeze of fresh lemon juice stirred in just before serving brightens the entire sauce and balances the richness.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of milk or broth to restore the creamy texture.
  • Freezing is not recommended — yogurt and cream cheese-based sauces separate and become grainy when thawed.

Find it online: https://www.kitchenmomy.com/high-protein-creamy-beef-pasta-2/