Creamy Beef and Shells (High Protein Pasta)
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.
Servings 5 servings
Calories 545kcal
Ingredients
- 1 pound ground beef or turkey
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Italian Seasoning Divided into 2 portions; 1 teaspoon each
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- ½ cup onions
- 2 tablespoons tomato paste
- 6 oz shells pasta
- 3 cups broth
- 2 cups fresh spinach
- 2 cups grated cheddar cheese
- 1 ½ 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, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ 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 ½ cups plain Greek yogurt
Notes
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.
Feel free to boil your noodles separately if you wish. You can add them to the simmered ground beef mixture when cooked.
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.
Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 32g | Protein: 41g | Fat: 29g