Ingredients
Scale
- 225g penne pasta
- 450g lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- ¾ cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Chopped fresh parsley (optional)
Instructions
- Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
- In a skillet over medium-high heat, add olive oil and ground beef. Cook until browned, about 6–8 minutes. Drain excess fat.
- Push the beef to one side of the pan and sauté onion and garlic for 2–3 minutes until softened.
- Stir in tomato paste and cook for another minute.
- Add beef broth and let simmer for 3–5 minutes until slightly thickened.
- Lower heat and stir in Greek yogurt and shredded cheese until creamy. Adjust consistency with reserved pasta water if needed.
- Toss the cooked pasta into the sauce, mix well, season with salt and pepper, and serve warm garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg