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Creamy Beef and Shells

A comforting one-pan dinner combining tender pasta shells with seasoned ground beef in a rich, cheesy sauce. This family-friendly meal brings together protein, vegetables, and pasta in a quick weeknight solution that's both nutritious and delicious.  
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main-course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Protein & Pasta
  • 1 pound lean ground beef or turkey
  • 6 oz shell pasta
  • Seasonings & Aromatics
  • 2 teaspoons Italian seasoning divided
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup diced onions
  • Sauce & Vegetables
  • 2 tablespoons tomato paste
  • 3 cups broth
  • 2 cups fresh spinach
  • 2 cups grated cheddar cheese
  • 1 1/2 cups plain Greek yogurt room temperature

Method
 

  1. Brown the Beef
  2. Brown the ground beef in a skillet over medium heat for 4-5 minutes until no longer pink. This initial step creates a flavorful foundation for the dish. Be sure to break up the meat with a wooden spoon as it cooks to ensure even browning. Once fully cooked, drain the excess fat to keep the dish from becoming greasy.
  3. Season the Meat
  4. Add Worcestershire sauce, onions, half the Italian seasoning, smoked paprika, garlic powder, salt and pepper. The combination of these seasonings creates a complex flavor profile that elevates the dish. Continue cooking until the onions soften and become translucent, about 2-3 minutes, allowing the aromatics to release their flavors into the meat.
  5. Add Pasta and Liquid
  6. Stir in tomato paste, shells, broth, and remaining Italian seasoning. The tomato paste adds richness and depth to the sauce, while the broth provides the necessary liquid for cooking the pasta. Ensure the pasta is completely covered with liquid to cook evenly. The remaining Italian seasoning infuses the sauce with more herbal notes.
  7. Cook Until Tender
  8. Cover and cook on low for 10-15 minutes, stirring occasionally, until pasta is tender. The low heat allows the pasta to slowly absorb the flavorful liquid while preventing the bottom from burning. Stirring occasionally helps distribute the heat evenly and prevents the pasta from sticking together.
  9. Add Cheese and Spinach
  10. Mix in cheddar and spinach until cheese melts and spinach wilts. The residual heat will melt the cheese, creating a creamy sauce that coats the pasta and meat. The spinach wilts quickly, adding nutrition and a pop of color to the dish while maintaining its nutrients.
  11. Finish with Greek Yogurt
  12. Let cool 5-10 minutes, then stir in room temperature Greek yogurt. This cooling period is crucial as adding yogurt to a very hot mixture can cause it to separate. The Greek yogurt adds creaminess and tanginess while making the sauce lighter than traditional cream-based options.

Notes

  • Using room temperature Greek yogurt is essential to prevent curdling when mixed with the hot pasta.
  • For a spicier version, add red pepper flakes or a diced jalapeño with the onions.
  • This dish reheats well, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3 days.
  • For a vegetarian option, substitute the meat with plant-based ground or an additional 2 cups of vegetables like mushrooms and bell peppers.
  • The pasta will continue to absorb liquid as it sits, so the sauce may thicken over time.