This hearty Beef and Shells recipe is made with ground beef and other high protein ingredients. This dish is a nutritious spin on classic comfort food. Enhanced with Greek yogurt for a creamy texture and added vegetables for extra nutrients, it’s ideal for weeknight dinners or meal prep. Whether you’re looking to fuel your workouts or feed a hungry family, this recipe is a balanced blend of flavors using everyday ingredients that everyone will love.
Key Ingredients
- Pasta Shells
- Ground Beef
- Onions
- Broth
- Cheddar Cheese
- Plain Greek Yogurt
- Tomato Paste
- Spinach
- Italian Seasoning, Smoked Paprika, Garlic Powder
What Makes this Recipe High Protein
Each serving of pasta has 43-45 grams of protein. I can enjoy this for lunch or dinner as a great easy way to meet my daily goals. Here’s what boosts the protein:
It is very important to weigh and measure your servings if you want to be accurate. Do not skip this step.
The ground beef is the main source. You can use super lean beef or standard and either way, it’s going to provide rich protein. You can even substitute turkey, ground sausage, or ground chicken because these are great sources of protein as well. A pound of ground beef has 77-80 grams of protein.
Don’t sleep on plain Greek yogurt. I swapped out sour cream in favor of Greek yogurt years ago for pretty much everything that calls for sour cream. A cup and a half has 36 grams of protein. I use Oikos brand. Read the label of the yogurt you use because it may differ.
Cheddar cheese has 56 grams of protein. The pasta provides 21 grams. Even the broth has 6 grams!
What Type of Pasta to Use
Any pasta shells will work for this dish. I love to use the large shells because they work really well to cradle ground beef and sauce, making each bite flavorful. Medium and small shells will also work. You can also use chickpea pasta from a brand like Banza. Their pasta has 33 grams of total protein for this dish vs 21 grams using standard pasta.
I use standard pasta.
No Boiling the Pasta
My favorite part of this recipe is the time and extra dishes that are saved by making it all in one pot and skipping the separate pasta boil. The noodles cook directly in the sauce with the ground beef.
How to Make Beef and Shells High Protein Pasta
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium heat with the ground beef. Break down the ground beef and cook for 4-5 minutes or until fully cooked and no longer pink.
- Drain any excess fat from the pan. Add the Worcestershire sauce, onions, Italian Seasoning, smoked paprika, garlic powder, salt, and pepper to taste. Stir and cook until the onions are fragrant.
- Add tomato paste, shells pasta, broth, and Italian seasoning to the pan.
- Adjust the heat on the pan to Low. Place the lid on the pan and cook.
- Once the shells have softened, remove the lid and add grated cheddar cheese and spinach. Stir and cook until the cheese has melted and the spinach has wilted.
- Remove the pan from the heat and allow it to cool for 5-10 minutes. Add in the Greek yogurt and stir.
Worcestershire Sauce
Worcestershire sauce is a popular ingredient in ground beef recipes because it enhances flavor and adds depth to the dish. The sauce has a unique blend of vinegar (sour), molasses (sweet), and tamarind (sweet-sour), which balances the flavor of ground beef and adds layers of flavor without overwhelming the meat.
Worcestershire sauce contains acids (vinegar and tamarind) that can help break down the proteins in ground beef, making it slightly more tender and moist when cooked. It helps add extra moisture to help prevent it from drying out during cooking.
You can skip it all together if you wish or substitute with soy sauce.
What Type of Pan to Use
It’s best to use a pan that allows for even cooking and has enough space to accommodate all the ingredients. I use this non-stick pan. A 12 inch skillet will also work.
Here are some good options:
- Large Skillet or Frying Pan: A wide, deep skillet is ideal for browning ground beef and allowing the ingredients to be stirred and combined easily. Nonstick, stainless steel, or cast iron skillets are all good choices.
- Sauté Pan: Similar to a skillet but with higher sides, a sauté pan can handle the volume of ingredients and prevent spills. It’s great for simmering the sauce and mixing everything together.
- Dutch Oven: This heavy, deep pot is great because it retains heat well and provides even cooking.
How to Prevent it From Drying Out
- Add the Greek Yogurt Off the Heat: Greek yogurt will curdle or dry out when exposed to high heat.
- Use Full-Fat or 2% Greek Yogurt: Opt for full-fat or 2% Greek yogurt instead of fat-free. The additional fat content helps maintain creaminess and prevents the dish from drying out.
- Mix in a Little Extra Olive Oil or Butter: A small amount of olive oil or butter can be mixed in when adding the yogurt. This provides added moisture and richness, keeping the sauce smooth and creamy.
- Use a Tight-Fitting Lid: When letting the dish sit or if reheating, use a lid to trap steam. This keeps the moisture from evaporating and prevents the pasta from drying out.
Substitutions and Add-Ins
- Spinach or Kale
- Mushrooms
- Bell Peppers
- Zucchini
- Broccoli Florets
- Cherry Tomatoes
- Carrots
- Onions
- Garlic
- Peas
- Cauliflower
- Bacon
- Black Beans
- Fresh Basil
- Oregano
- Rosemary or Thyme
- Red Pepper Flakes
- Parsley
How to Store
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
Reheating on the stove is best to main texture, but the microwave will also work if you follow these tips. To prevent the sauce from becoming too thick or dry, add a little bit of water, milk, or broth (about 1–2 tablespoons per serving).
This helps loosen the sauce as it reheats. Heat on low, stirring gently to ensure even reheating. Keep the heat low to avoid curdling the yogurt. Stir frequently to prevent sticking.
For the microwave, add the same liquid noted above. Heat in intervals and microwave on medium power (50–60%) for 30-second intervals, stirring between each to distribute heat evenly.
Pair With These Recipes
I love to add spinach to this so I don’t feel the need to pair it with anything. Here are some amazing recipes that will pair well.
Grilled Asparagus in Foil
Smoked Sweet Potatoes
Sauteed Collard Greens
Roasted Brussels Sprouts with Garlic
Creamy Beef and Shells (High Protein Pasta)
Ingredients
- 1 pound ground beef or turkey
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Italian Seasoning Divided into 2 portions; 1 teaspoon each
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1/2 cup onions
- 2 tablespoons tomato paste
- 6 oz shells pasta
- 3 cups broth
- 2 cups fresh spinach
- 2 cups grated cheddar cheese
- 1 1/2 cups plain Greek yogurt Room temperature.
Instructions
- Heat a skillet on medium heat with the ground beef. Break down the ground beef and cook for 4-5 minutes or until fully cooked and no longer pink.1 pound ground beef or turkey
- Drain any excess fat from the pan. Add the Worcestershire sauce, onions, 1 teaspoon of Italian Seasoning, smoked paprika, garlic powder, salt, and pepper to taste. Stir and cook until the onions are fragrant.1 teaspoon Worcestershire sauce, 2 teaspoons Italian Seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 cup onions, salt and pepper to taste
- Add the tomato paste, shells pasta, broth, and 1 teaspoon Italian seasoning to the pan. Ensure the noodles are submerged in liquid. Add additional broth or water if needed. This important for the noodles to soften.2 tablespoons tomato paste, 6 oz shells pasta, 3 cups broth, 2 teaspoons Italian Seasoning
- Adjust the heat on the pan to Low. Place the lid on the pan and cook for 10-15 minutes or until the noodles soften.
- While the dish simmers, remove the lid and stir every 4-5 minutes to prevent scorching at the bottom of the pan. If the dish appears dry add more broth or water and stir.
- Once the shells have softened, remove the lid and add grated cheddar cheese and spinach. Stir and cook until the cheese has melted and the spinach has wilted.2 cups fresh spinach, 2 cups grated cheddar cheese
- Remove the pan from the heat and allow it to cool for 5-10 minutes. Add in the Greek yogurt and stir. Serve.It's important to add the Greek yogurt after the dish has cooled. If you add it to a hot pan it will curdle.1 1/2 cups plain Greek yogurt
Notes
- Add the Greek Yogurt Off the Heat: Greek yogurt will curdle or dry out when exposed to high heat.
- Use Full-Fat or 2% Greek Yogurt: Opt for full-fat or 2% Greek yogurt instead of fat-free. The additional fat content helps maintain creaminess and prevents the dish from drying out.
- Mix in a Little Extra Olive Oil or Butter: A small amount of olive oil or butter can be mixed in when adding the yogurt. This provides added moisture and richness, keeping the sauce smooth and creamy.
- Use a Tight-Fitting Lid: When letting the dish sit or if reheating, use a lid to trap steam. This keeps the moisture from evaporating and prevents the pasta from drying out.
