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Creamy beef pasta with Greek yogurt and Parmesan sauce in a dark skillet

Creamy Beef Pasta with Greek Yogurt and Parmesan Sauce

This creamy beef pasta combines tender penne with a rich tomato, Greek yogurt, and Parmesan sauce for a comforting, hearty meal. It is an easy choice for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb (454 g) lean ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can tomatoes with juices (14.5 oz / 411 g)
  • 1 cup low-sodium beef broth
  • 8 oz (227 g) penne pasta
  • 1 tbsp Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 handful fresh basil or parsley, for garnish

Method
 

Preparation
  1. Bring a large pot of water to a boil. Cook the penne according to the package directions until al dente, then drain and set aside.
Cooking
  1. Warm the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion becomes translucent.
  2. Add the ground beef and cook until browned, breaking it into smaller pieces as it cooks.
  3. Pour in the tomatoes with their juices and beef broth. Add the Italian seasoning, salt, and black pepper, then simmer for about 10 minutes.
  4. Reduce the heat and stir the Greek yogurt and Parmesan into the beef and tomato mixture until the sauce is creamy and well combined.
  5. Add the drained penne and toss until the pasta is evenly coated with the creamy beef sauce.
Serving
  1. Serve the pasta hot and garnish with fresh basil or parsley.

Notes

For leftovers, keep the pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.