Creamy Beef Pasta
A delightful and creamy pasta dish that combines flavors of beef, tomatoes, and cheese for a quick weeknight dinner.
Ingredients
For the Pasta
- 8 oz penne pasta or other short pasta like rigatoni or fusilli
For the Sauce
- 1 lb lean ground beef use lean for a healthier option
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can tomatoes with juices 14.5 oz can
- 1 cup low-sodium beef broth
- 1 tbsp Italian seasoning
- to taste Salt and pepper
- 1 tbsp olive oil for cooking
- ½ cup plain Greek yogurt
- ¼ cup grated parmesan cheese
For Garnish
- 1 handful fresh basil or parsley for garnish
Instructions
Cook the Pasta
- Start by boiling water in a large pot. Add the penne pasta and cook according to the package directions until al dente. Drain and set aside.
Brown the Beef
- In a large skillet over medium heat, add olive oil. Once hot, add diced onion and minced garlic. Cook for a few minutes until fragrant. Add the ground beef and cook until browned, breaking it apart as it cooks.
Simmer the Sauce
- Once the beef is browned, stir in the canned tomatoes and beef broth. Sprinkle in the Italian seasoning, along with salt and pepper to taste. Let it simmer for about 10-15 minutes, stirring occasionally.
Add the Creamy Element
- Remove the skillet from heat and stir in the Greek yogurt and grated parmesan cheese until smooth and creamy.
Combine with Pasta
- Add the cooked pasta to the beef sauce. Toss well to combine everything so each piece of pasta is coated in that delicious sauce.
Garnish & Serve
- Top with fresh basil or parsley and serve warm.
Notes
Consider serving with a simple green salad or warm garlic bread. For storage, keep in an airtight container in the fridge for up to 3 days. It can be frozen in a freezer-safe container for up to 3 months.