Ingredients
Scale
- 1 lb lean ground beef (90/10)
- 12 oz pasta (rigatoni, penne, or rotini)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced (optional)
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup beef broth
- 1 cup milk (or half-and-half)
- ¾ cup Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Fresh parsley, chopped
Instructions
- Cook pasta until al dente, drain, and set aside.
- Heat olive oil in skillet over medium heat. Sauté onion 3 min until softened.
- Add ground beef, break apart, then stir in garlic, bell pepper, Italian seasoning, paprika, salt, and pepper. Cook until beef is browned.
- Pour in beef broth and milk. Simmer gently.
- Reduce heat, stir in Greek yogurt until creamy.
- Add mozzarella and Parmesan, stirring until melted and sauce thickens.
- Toss in cooked pasta until coated. Garnish with parsley before serving.
Notes
- Red bell pepper is optional for extra color and flavor.
- Use half-and-half for a richer, creamier sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32
- Cholesterol: 75