Creamy Beef and Shells (High Protein Pasta) Recipe
Creamy Beef and Shells is a hearty and protein-packed pasta dish that combines ground beef, tender shells pasta, fresh spinach, and a rich, creamy blend of cheddar cheese and Greek yogurt. Perfect for a comforting weeknight dinner, this meal delivers balanced flavors with Italian seasoning and smoky paprika, all cooked together on the stovetop for a quick and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Seasonings
- 1 pound ground beef or turkey
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Italian Seasoning (divided into 1 teaspoon each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables and Broth
- 1/2 cup onions, diced
- 2 tablespoons tomato paste
- 3 cups broth (beef or chicken broth)
- 2 cups fresh spinach
Pasta and Dairy
- 6 oz shells pasta
- 2 cups grated cheddar cheese
- 1 1/2 cups plain Greek yogurt (room temperature)
Instructions
- Cook the ground beef: Heat a skillet over medium heat and add the ground beef. Break it apart and cook for 4-5 minutes until fully browned with no pink remaining.
- Sauté aromatics and seasonings: Drain excess fat from the skillet. Stir in Worcestershire sauce, diced onions, 1 teaspoon Italian seasoning, smoked paprika, garlic powder, salt, and pepper. Cook until onions become fragrant, approximately 2-3 minutes.
- Add tomato paste and pasta: Mix in the tomato paste, shells pasta, broth, and the remaining 1 teaspoon of Italian seasoning. Make sure the pasta is fully submerged in liquid, adding extra broth or water as needed.
- Simmer the pasta: Reduce heat to low, cover the skillet with a lid, and cook for 10-15 minutes until the pasta softens. Stir every 4-5 minutes to prevent sticking and add more liquid if the mixture becomes too dry.
- Incorporate cheese and spinach: Once pasta is tender, remove the lid and stir in grated cheddar cheese and fresh spinach. Cook until the cheese melts and spinach wilts, about 2-3 minutes.
- Finish with Greek yogurt: Remove the skillet from heat and let the dish cool for 5-10 minutes. Stir in the room temperature Greek yogurt gently to preserve its creaminess and avoid curdling. Serve warm.
Notes
- Use ground turkey as a leaner alternative to beef.
- Ensure the Greek yogurt is at room temperature before adding to prevent curdling.
- You can substitute shells pasta with other similar small pasta shapes like elbow macaroni or rotini.
- Adjust seasoning and broth quantity to your preference and pasta cooking consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
