Creamy High-Protein Beef Pasta

Creamy High-Protein Beef Pasta is the ultimate weeknight dinner for those moments when you need both comfort and fuel. This recipe brings together all the best high-protein staples—ground beef, Greek yogurt, and cottage cheese—into a saucy pasta that is hearty and satisfying without weighing you down. It became my go-to after too many nights of basic pasta that never seemed to fill me up, and now I crave it whenever I want something cozy and substantial.

I threw this dish together when I needed something filling after a workout, and my family instantly made it a favorite—even my kids sneak cold bites out of the fridge!

Gather Your Ingredients

• Ground beef: gives the dish rich flavor and keeps it satisfying—look for 80/20 for the juiciest result
• Pasta such as penne or rigatoni: holds onto the creamy sauce well—choose a shape with ridges
• Onion: builds aromatic sweetness—yellow or white both work
• Garlic: adds savory depth—fresh is best but jarred works in a pinch
• Bell pepper: brings a pop of color and crunch—red or yellow look beautiful
• Mushrooms: offer umami and soak up the sauce—baby bellas or white mushrooms are both great
• Greek yogurt: adds protein and creaminess—go for full fat if possible for silky texture
• Cottage cheese: bumps up the protein and makes the sauce extra creamy—small curd blends in best
• Parmesan cheese: gives salty, cheesy depth—always use freshly grated if you can
• Diced tomatoes: add a little acidity and brightness—drain well for best texture
• Tomato paste: creates deeper flavor and helps thicken the sauce—use a rich brand
• Beef broth: keeps everything saucy and savory—low sodium lets you control salt
• Olive oil: sauté your veggies for rich flavor—extra virgin if possible
• Italian seasoning: brings all the cozy herb flavor—blend your own if you want with basil, oregano, thyme
• Smoked paprika: adds subtle smokiness for depth—use Spanish paprika if possible
• Salt and pepper: to balance and season—taste as you go
• Red pepper flakes: for a bit of heat—totally up to your spice preference
• Shredded mozzarella: for that gooey melt on top—fresh shredded melts best
• Fresh basil or parsley: adds color and a touch of brightness—use right before serving
• Extra parmesan: for sprinkling—because you can never have too much cheese

How to Make It

Prepare the Pasta:

Boil a large pot of well-salted water, add your pasta, and cook just until al dente, about one minute less than the package directions. Save half a cup of the pasta water before draining.

Brown the Beef:

Heat a large skillet over medium-high, add a swirl of olive oil, and crumble in the ground beef. Cook, stirring often, until nicely browned and no longer pink, about six to eight minutes. Season with salt and pepper and drain excess fat if needed.

Sauté the Vegetables:

Add diced onion to the beef and cook over medium heat for four minutes until soft. Stir in garlic, cook one minute until fragrant, then add bell pepper and mushrooms. Stir and cook another four to five minutes until the veggies are tender and any mushroom liquid has evaporated.

Build the Sauce:

Stir in tomato paste and let it toast for a minute so the flavors develop. Add diced tomatoes, beef broth, Italian seasoning, and smoked paprika. Mix well and bring to a low simmer. Let it bubble for five to seven minutes so the sauce thickens slightly.

Make it Creamy:

Lower heat to very low. Mix Greek yogurt, cottage cheese, and grated parmesan in a bowl, then stir gently into the skillet with the beef and veggies. Take your time so the sauce stays creamy and does not curdle. Keep the heat low and let everything get hot but not boiling.

Combine and Finish:

Add cooked pasta directly into the sauce, tossing well to coat. If it looks too thick, add a splash of reserved pasta water. Scatter mozzarella over the top and let it melt for a minute; cover if needed for extra meltiness.

Serve:

Spoon into bowls, top with extra parmesan, and sprinkle with fresh herbs for that restaurant-worthy finish. Add red pepper flakes if you want extra kick.

I love using smoked paprika here—it gives a barbecue-like aroma that makes the whole kitchen smell amazing. My sister once texted me asking what dinner was based on the smell from down the hall, and she ended up joining us that night.

Flavor Boosters

Toast your tomato paste for deeper flavor, use a touch of smoked paprika for subtle smokiness, and opt for freshly grated parmesan to bring salty, cheesy depth. A little lemon zest right before serving gives a fresh pop to the dish.

Serving Suggestions

Serve this pasta with a big green salad for freshness or a chunk of crusty bread to mop up every bit of sauce. For an extra decadent touch, drizzle a little good olive oil just before serving and always finish with fresh herbs and extra parmesan.

Creative Twists

Swap ground turkey or chicken for a lighter version, or use ricotta instead of cottage cheese for a smoother sauce. Add spinach, zucchini, or corn in summer, or roasted red peppers and sundried tomatoes for a wintery twist. Whole wheat or protein-enriched pasta pushes the protein even higher.

This pasta is always a hit—my family asks for it more than takeout, and leftovers taste just as rich warmed up the next day. Make a batch for meal prep or crowd-pleasing dinners.

Common Questions About the Recipe

→ What type of pasta works best?

Penne, rigatoni, or shells are great choices as their shapes hold the creamy sauce well.

→ Can I use a different protein?

Ground turkey, chicken, or even plant-based crumbles can be substituted for beef if you prefer.

→ Is Greek yogurt necessary for creaminess?

Greek yogurt adds creaminess and protein, but you could use sour cream or more cottage cheese if needed.

→ How do I avoid dry beef?

Use 80/20 ground beef for moisture—too lean beef may result in a dry texture.

→ What vegetables can I add?

Feel free to increase mushrooms, use spinach, or toss in zucchini for extra nutrition and flavor.

→ Can I make it spicier?

Add more red pepper flakes or a pinch of cayenne for a good kick.