Ingredients
- 12 oz high-protein pasta or whole wheat pasta
- 1 lb lean ground beef or shaved steak
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 1 cup milk
- 1 1/2 cups shredded provolone or mozzarella cheese
- 1/2 cup plain Greek yogurt
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté the sliced bell pepper and onion until softened.
- Add minced garlic and cook until fragrant.
- Add ground beef or shaved steak and cook until browned and fully cooked, breaking apart as needed.
- Season with salt, black pepper, and Worcestershire sauce.
- Pour in beef broth and milk, and let the mixture simmer for a few minutes.
- Reduce heat and stir in shredded cheese until melted and creamy.
- Fold in Greek yogurt and mix until smooth.
- Add cooked pasta to the skillet and stir until evenly coated.
- Cook for another 1–2 minutes until heated through, then serve.
Notes
- Ground turkey can be substituted for a lighter option.
- Add mushrooms for extra depth of flavor.
- For extra cheesiness, top with provolone and broil briefly.
- Add a pinch of red pepper flakes for a spicier version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of milk to restore creaminess.
- Can be frozen, though sauce texture may slightly change upon reheating.
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg