Ingredients:

  • 1 lb 93% lean ground beef
  • 8 oz protein-enriched pasta shells or penne
  • 1 tsp olive oil
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup low-sodium beef bone broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the protein pasta for 1 minute less than the package instructions to achieve a firm al dente texture. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add 1 lb 93% lean ground beef. Cook for 5 minutes until deeply browned and sizzle heavy.
  3. Add the finely diced yellow onion to the beef. Cook for 3 minutes until translucent and soft.
  4. Stir in 3 minced garlic cloves, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp dried oregano, 0.5 tsp sea salt, and 0.25 tsp black pepper. Toast for 1 minute until fragrant.
  5. Pour in 1/2 cup low sodium beef bone broth. Scrape the bottom of the pan to release the brown bits (the fond).
  6. In a small bowl, whisk 1 cup Greek yogurt with 2 tbsp of the warm pasta water. Note: This prevents the yogurt from curdling when added to the hot pan.
  7. Lower the heat to low. Stir the yogurt mixture and the 1/2 cup Parmesan cheese into the skillet.
  8. Add the cooked pasta to the skillet. Gradually add more pasta water, 1 tablespoon at a time, tossing until the sauce is velvety and clings to every shell.
  9. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley. Serve immediately.