Creamy Beef and Shells (High Protein Pasta)
A hearty and quick pasta dish that packs a protein punch, delivering 30 grams of protein per serving.
Ingredients
Pasta and Protein
- 8 ounces shell pasta or gluten-free alternative
- 1 pound lean ground beef try using turkey for a lighter option
Creamy Sauce
- 1 cup heavy cream substitute with Greek yogurt for a healthier twist
- 1 cup beef broth use low-sodium for a heart-smart version
- 1 cup shredded cheddar cheese swap for mozzarella if you prefer
- 1 cup frozen peas fresh or canned are fine too
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
Cooking the Pasta
- Boil a pot of salted water. Add shell pasta and cook until al dente, about 7–9 minutes. Drain and set aside.
Browning the Beef
- In a large skillet, brown the ground beef over medium heat for about 5–7 minutes, breaking it apart with a spatula. Season with salt and pepper.
Making the Creamy Sauce
- Lower the heat, pour in the heavy cream and beef broth. Stir in garlic powder and onion powder. Simmer for about 5 minutes to thicken.
Mixing Ingredients
- Stir in shredded cheddar cheese until melted and creamy. Gently fold in frozen peas and cook for another 2–3 minutes until heated through.
Combining Pasta and Sauce
- Add the drained shell pasta to the creamy beef mixture and toss to ensure the pasta is fully coated.
Serving
- Plate the meal and garnish with fresh parsley or basil. Enjoy!
Notes
For lower-calorie options, substitute heavy cream with Greek yogurt or cottage cheese. Add more vegetables for increased fiber. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.