Ingredients
Scale
- 225g penne pasta
- 450g lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- ¾ cup plain Greek yogurt (or cottage cheese)
- 1 cup shredded cheddar cheese (or mozzarella)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente, according to package instructions. Drain and reserve ½ cup of pasta water.
- In a large skillet over medium-high heat, add olive oil and ground beef. Cook until browned and fully cooked, 6–8 minutes. Drain excess fat.
- Push beef to one side, then add onion and garlic. Sauté 2–3 minutes until softened.
- Stir in tomato paste and cook 1–2 minutes to deepen flavor.
- Pour in beef broth, stir together, and simmer 3–5 minutes until slightly thickened.
- Lower heat. Stir in Greek yogurt and shredded cheese. Mix until creamy and smooth. Add reserved pasta water if needed.
- Add cooked pasta to sauce. Toss to coat evenly.
- Taste and adjust with salt and pepper.
- Garnish with parsley if desired and serve warm.
Notes
- Use full-fat Greek yogurt for creamiest texture and to avoid curdling.
- Stir in a splash of pasta water to loosen sauce and help it cling to pasta.
- For extra richness, top with more shredded cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 80 mg