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 (or cottage cheese)
- 1 cup shredded cheddar cheese (or mozzarella)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Drain and reserve ½ cup pasta water.
- In a large skillet over medium-high heat, add olive oil and ground beef. Cook until browned, 6–8 minutes. Drain excess fat.
- Push beef to one side, add onion and garlic, sauté 2–3 minutes until softened.
- Stir in tomato paste, cook 1–2 minutes to deepen flavor.
- Pour in beef broth, stir, and simmer 3–5 minutes until slightly thickened.
- Lower heat, stir in Greek yogurt and shredded cheese until creamy. Add reserved pasta water if needed.
- Add cooked pasta to sauce, toss to coat evenly.
- Taste and adjust with salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
- Use full-fat Greek yogurt for creamiest texture and to avoid curdling.
- Stir in a splash of pasta water to loosen sauce if needed.
- For extra richness, top with more shredded cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American