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High Protein Beef Pasta

This recipe creates a satisfying and flavorful beef pasta dish that is packed with protein. It uses lean ground beef, high-protein pasta, and Greek yogurt to boost the protein content while maintaining a delicious taste and texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef 90/10
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • 1 pound high-protein pasta chickpea or lentil-based
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 cup 2% Greek Yogurt optional, for extra creaminess and protein

Equipment

  • large skillet
  • Dutch oven (optional)
  • large pot
  • colander
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Spoon
  • Ladle

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the onion, garlic, and bell pepper to the skillet and cook until softened, about 5 minutes.
  3. Stir in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor.
  4. While the sauce is simmering, cook the pasta according to package directions. Drain well. Reserve about 1/2 cup of pasta water.
  5. Add the cooked pasta to the skillet with the beef sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Stir in the Greek yogurt (if using).
  6. Serve immediately, topped with Parmesan cheese and fresh parsley.

Notes

For richer flavor, add a splash of red wine to the sauce while simmering. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute cottage cheese for Greek yogurt for a similar protein boost.