High Protein Creamy Beef Pasta

This High Protein Creamy Beef Pasta is my go-to when I want a satisfying, delicious dinner that doesn’t take forever. It’s rich and creamy, loaded with beef and pasta to give me plenty of protein, yet simple enough to pull off on busy weeknights. The creamy sauce clings to each noodle, and with minimal prep, I get a hearty meal that feels indulgent but holds up to my nutrition goals.

Why You’ll Love This Recipe

I love this recipe because it gives me comfort-food vibes and real substance. With ground beef as the main protein, plus cheese and optional additions like cottage cheese or Greek yogurt, this dish fills me up without feeling heavy. It comes together in under 30 minutes, and it’s versatile—easy to tweak for more veggies or different pasta types. It’s one of those dinners I make when I want something warm, satisfying, and protein-packed without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz (≈ 340 g) pasta (penne, fusilli, or your favorite)

• 1 lb (≈ 450 g) lean ground beef (85–90% lean or higher)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon tomato paste

• 1 cup beef broth (low sodium)

• 1 cup milk (or a milk substitute with protein)

• ½ cup Greek yogurt or low-fat cream cheese

• ½ cup shredded cheese (cheddar, mozzarella, or a blend)

• 1 teaspoon Italian seasoning (or mix of oregano, basil, thyme)

• Salt and pepper, to taste

• Optional add-ins: spinach, peas, mushrooms, chopped bell pepper

• Fresh parsley or basil, for garnish

Directions

1. Cook the pasta
   I bring a large pot of salted water to a boil, add the pasta, and cook until just al dente (slightly firmer than desired). I reserve about ½ cup of pasta water, then drain the pasta and set it aside.

2. Brown the beef & aromatics
   While the pasta is cooking, I heat olive oil in a large skillet over medium heat. I add the chopped onion and sauté until translucent, then add the garlic and cook for about 30 seconds until fragrant. I then add the ground beef, breaking it into small pieces, and cook until browned and no longer pink. I drain excess fat if needed.

   Next, I stir in the tomato paste, mixing well to coat the beef. I pour in the beef broth and bring it to a simmer.

3. Make it creamy & finish pasta
   I reduce the heat to low and whisk in the milk and Greek yogurt (or cream cheese), stirring until smooth and creamy. I add the Italian seasoning, salt, and pepper. If the sauce is too thick, I use a splash of the reserved pasta water to loosen it.

   Then I add the drained pasta into the skillet and toss so the noodles are coated in the creamy beef sauce. If I’m using optional veggies (spinach, peas, mushrooms, etc.), I fold them in now and cook until warmed through. Finally, I stir in the shredded cheese so it melts into the sauce.

   I taste and adjust seasoning, then garnish with chopped parsley or basil before serving.

Servings and timing

This recipe yields about 4 generous servings.

• Prep time: ~5–7 minutes

• Cooking time: ~18–20 minutes

• Total time: ~25–28 minutes

It’s perfect for a weeknight when I want dinner on the table fast.

Variations

• Swap the ground beef for ground turkey, chicken, or even a plant-based meat substitute for a lighter version.

• Use whole-wheat or protein-fortified pasta to up fiber and protein.

• Add extra veggies like broccoli florets, zucchini, or bell peppers for color and nutrients.

• Stir in a spoonful of pesto or sun-dried tomato paste for extra flavor twist.

• Use a mix of cheeses (Parmesan, Gouda, or pepper jack) to change the character of the sauce.

• For a spicier version, add crushed red pepper flakes or a dash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or broth and warm gently on the stovetop or microwave, stirring to keep it creamy. If the sauce thickens too much, that extra liquid helps loosen it up.

If I want to freeze, I’ll omit delicate veggies (like spinach) and keep the dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How do I prevent the sauce from breaking or curdling?

I keep the heat low when adding dairy ingredients (Greek yogurt, cream cheese, or milk) and stir gently. Avoid rapid boiling once the sauce is creamy.

Can I make this dairy-free or vegan?

Yes — use non-dairy milk (almond, oat protein milk) and a non-dairy cream cheese or yogurt substitute. Use vegan “beef” crumbles or lentils for the protein base.

What if I don’t have Greek yogurt or cream cheese?

You can substitute with sour cream or heavy cream, though the texture and protein may differ. Just add slowly and stir gently.

Can I prep this in advance?

I sometimes brown the beef and cook the pasta early, store them separately, and finish the creamy sauce just before serving so everything stays fresh and has the best texture.

How can I make it higher in protein?

I use lean beef, choose protein-enriched pasta, and include Greek yogurt. You can also fold in cottage cheese or top with extra cheese or cooked beans for added protein punch.

Conclusion

This High Protein Creamy Beef Pasta gives me all the comfort and flavor of a creamy pasta dish, but with stronger protein and without a big time commitment. It’s flexible, forgiving, and perfect for weeknight dinners. I enjoy how the sauce clings to every noodle, and the mix of beef and optional vegetables makes it filling in all the right ways. Give it a try, make it yours with tweaks, and enjoy a creamy, protein-rich meal for busy nights.