Description
A quick, protein-forward weeknight dinner featuring lean beef in a creamy cheese sauce with pasta.
Ingredients
Scale
- 1 lb lean ground beef (93% lean)
- 8 oz pasta (penne, rigatoni, or shells)
- 1 cup heavy cream or Greek yogurt
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (usually 1–2 minutes less than package time). Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat a large skillet over medium. Add the lean ground beef and cook, breaking it up with a spoon, until no pink remains and the edges are slightly browned, about 6–8 minutes. Drain excess fat if needed.
- Push the beef to one side and add minced garlic to the skillet; sauté for 30–60 seconds until fragrant. Mix garlic into the beef.
- Reduce heat to low. Stir in the heavy cream or Greek yogurt, then add the shredded cheese. Stir constantly until the cheese melts and the sauce becomes smooth. If the sauce is too thick, add a splash of reserved pasta water until you reach the desired consistency.
- Add the cooked pasta to the skillet and toss to coat evenly. Cook together for 1–2 minutes so the pasta soaks up the sauce.
- Taste and season with salt and pepper. Adjust seasoning before plating. Serve immediately, sprinkled with chopped parsley if desired.
Notes
Use Greek yogurt to lighten the dish and avoid curdling by stirring it off the heat. Grate your own cheese for better melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef pasta, creamy pasta, weeknight dinner, high protein, easy recipe