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A bowl of Creamy High Protein Beef Pasta with ground beef and melted cheese, garnished with fresh parsley.

Creamy High Protein Beef Pasta

Emily Wilson
This Creamy High Protein Beef Pasta is a rich, satisfying dinner made with lean ground beef, tender pasta, and a lighter creamy sauce using Greek yogurt and cheese. Ready in just 30 minutes, it delivers bold flavor and about 38 grams of protein per serving, making it perfect for weeknight dinners, meal prep, or a balanced high protein lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 520 kcal

Equipment

  • Large pot
  • Large Skillet
  • Colander
  • Wooden Spoon
  • Measuring cups and spoons

Ingredients
  

Pasta

  • 225 g Penne pasta About 8 ounces; whole wheat or high protein pasta can be used

Protein

  • 450 g Lean ground beef About 1 pound; 90 percent lean recommended

Aromatics

  • 1 tablespoon Olive oil
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced

Sauce Base

  • 2 tablespoons Tomato paste
  • 1 cup Beef broth

Creamy Elements

  • 3/4 cup Plain Greek yogurt Full fat recommended for best texture; cottage cheese can be blended and substituted
  • 1 cup Shredded cheddar or mozzarella cheese Freshly shredded melts best

Seasoning

  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Fresh parsley, chopped Optional garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
  • Heat olive oil in a large skillet over medium high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a spoon, until fully browned. Drain excess grease if needed.
  • Add the chopped onion to the skillet and cook for about 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor. Pour in the beef broth and let the mixture simmer for 3 to 5 minutes until slightly thickened.
  • Reduce the heat to low. Stir in the Greek yogurt and shredded cheese until the sauce becomes smooth and creamy. Add a splash of reserved pasta water if needed to loosen the sauce.
  • Add the cooked pasta to the skillet and toss until evenly coated. Season with salt and black pepper to taste. Garnish with fresh parsley and serve warm.

Notes

For a pasta bake with meat variation, transfer the finished pasta to a baking dish, top with additional cheese, and bake at 375 degrees Fahrenheit for 15 to 20 minutes until bubbly. Use room temperature yogurt and keep the heat low when adding dairy to prevent curdling. This recipe stores well for up to 4 days in the refrigerator and is ideal for meal prep.
Nutrition Facts: 
•Calories: 520 kcal 
•Protein: 38 g 
•Carbohydrates: 40 g 
•Fat: 23 g 
•Saturated Fat: 9 g 
•Cholesterol: 80 mg 
•Sodium: 580 mg 
•Potassium: 650 mg 
•Fiber: 3 g 
•Sugar: 5 g 
•Vitamin A: 800 IU 
•Vitamin C: 6 mg 
•Calcium: 220 mg 
•Iron: 4 mg