Creamy Beef and Shells (High Protein Pasta)

Step 1

Heat a skillet on medium heat with the ground beef. Break down the ground beef and cook for 4-5 minutes or until fully cooked and no longer pink.

Step 2

Drain any excess fat from the pan. Add the Worcestershire sauce, onions, 1 teaspoon of Italian Seasoning, smoked paprika, garlic powder, salt, and pepper to taste. Stir and cook until the onions are fragrant.

Step 3

Add the tomato paste, shells pasta, broth, and 1 teaspoon Italian seasoning to the pan. Ensure the noodles are submerged in liquid. Add additional broth or water if needed. This important for the noodles to soften.

Step 4

Adjust the heat on the pan to Low. Place the lid on the pan and cook for 10-15 minutes or until the noodles soften.

Step 5

While the dish simmers, remove the lid and stir every 4-5 minutes to prevent scorching at the bottom of the pan. If the dish appears dry add more broth or water and stir.

Step 6

Once the shells have softened, remove the lid and add grated cheddar cheese and spinach. Stir and cook until the cheese has melted and the spinach has wilted.

Step 7

Remove the pan from the heat and allow it to cool for 5-10 minutes. Add in the Greek yogurt and stir. Serve.It's important to add the Greek yogurt after the dish has cooled. If you add it to a hot pan it will curdle.