Ingredients:

  • 1 lb 90% lean ground beef
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 8 oz protein-enriched shells or chickpea pasta
  • 2 cups low-sodium beef broth
  • 1/2 cup water
  • 1/2 cup blended cottage cheese or plain Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Heat a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook for 5–7 minutes until mahogany-colored and no longer pink. Drain any excess fat.
  2. Lower heat to medium. Stir in diced onions and garlic, sautéing for 3 minutes until fragrant. Add tomato paste, Worcestershire sauce, smoked paprika, Italian seasoning, salt, and pepper; stir constantly for 2 minutes to toast the tomato paste.
  3. Pour in beef broth, water, and dry pasta. Stir to ensure shells are submerged. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until pasta is al dente and liquid has reduced by half.
  4. Turn off the heat. Stir in the blended cottage cheese (or Greek yogurt) and Parmesan cheese until melted and velvety. Fold in baby spinach until just wilted.