Beef Shells Pasta (Print Version)
# Ingredients:
→ Protein & Pasta
01 -
1 pound of either lean ground turkey or beef
02 -
6 ounces of shell-shaped pasta
→ Seasonings & Aromatics
03 -
2 teaspoons divided up of Italian herbs
04 -
1 teaspoon of Worcestershire sauce
05 -
Half a teaspoon of garlic powder
06 -
About half a teaspoon of smoked paprika
07 -
Salt and pepper as needed
08 -
Half a cup of diced onion
→ Sauce & Vegetables
09 -
2 tablespoons of tomato paste
10 -
3 cups of broth
11 -
2 cups of fresh spinach leaves
12 -
2 cups of shredded cheddar cheese
13 -
1 and 1/2 cups of plain Greek yogurt at room temperature
# Instructions:
01 -
Heat up a skillet over medium heat and cook the ground turkey or beef until it’s no longer pink, about 4-5 minutes. Get rid of any extra grease.
02 -
Add in the Worcestershire sauce, chopped onions, half of the Italian herbs, paprika, garlic powder, salt, and black pepper. Keep cooking until your onions become soft.
03 -
Mix in the tomato paste, shell pasta, broth, and the rest of the Italian seasoning. Make sure there’s enough liquid to cover the pasta.
04 -
Put the lid on and let it cook gently on low heat for about 10-15 minutes. Check in now and then to stir until the pasta becomes soft.
05 -
Stir in the shredded cheddar cheese and spinach. Keep stirring until the cheese is completely melted and the spinach is wilted.
06 -
Let it sit and cool for around 5-10 minutes. Then, mix in the Greek yogurt that’s already at room temperature.
# Notes:
01 -
Add extra broth if your pasta looks too dry while cooking.
02 -
Make sure the dish isn’t steaming hot before adding yogurt to stop it from curdling.
03 -
You can swap Worcestershire for soy sauce if needed.