Ingredients
Scale
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, well drained
- ½ cup low-sodium beef broth
- 4 oz cream cheese
- ½ cup plain Greek yogurt
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook penne pasta in salted boiling water until al dente; reserve ¼ cup pasta water before draining.
- In a large skillet over medium heat, sauté onion in olive oil for about 4 minutes; add garlic and cook for another minute.
- Add ground beef to the skillet; cook until browned (7–8 minutes), then drain excess fat.
- Stir in drained diced tomatoes; cook for about 2 minutes, then add seasonings.
- Whisk cornstarch into cold beef broth; pour into skillet and cook until thickened (1–2 minutes).
- Lower heat; gradually mix in cream cheese until melted. Add Greek yogurt and Parmesan cheese; stir until smooth.
- Combine drained pasta with the sauce, adjusting thickness with reserved pasta water if necessary.
- Serve immediately with fresh herbs and extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 540
- Sugar: 6g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg