Ingredients
1 pound ground beef or turkey
1 teaspoon Worcestershire sauce
2 teaspoons Italian seasoning (divided: 1 tsp each)
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper to taste
½ cup onions, chopped
2 tablespoons tomato paste
6 oz pasta shells
3 cups broth
2 cups fresh spinach
2 cups grated cheddar cheese
1 ½ cups plain Greek yogurt (room temperature)
Instructions
- Heat a skillet over medium heat. Add ground beef and cook 4–5 minutes until fully browned. Break it apart as it cooks.
- Drain excess fat. Stir in Worcestershire sauce, onions, 1 teaspoon Italian seasoning, smoked paprika, garlic powder, salt, and pepper. Cook until onions are fragrant.
- Add tomato paste, pasta shells, broth, and remaining 1 teaspoon Italian seasoning. Ensure pasta is submerged; add more broth if necessary.
- Reduce heat to low, cover, and simmer 10–15 minutes. Stir occasionally to prevent sticking. Add more liquid if needed.
- Remove lid, stir in cheddar cheese and spinach. Cook until cheese melts and spinach wilts.
- Remove from heat, let cool 5–10 minutes, then stir in Greek yogurt. Serve warm.
Notes
- Worcestershire Sauce: Enhances beef flavor and adds a subtle sweet-sour depth. Can be substituted with soy sauce.
- Greek Yogurt: Add off the heat to prevent curdling. Full-fat or 2% yogurt keeps the dish creamy.
- Pasta Cooking: You can boil pasta separately if preferred, then combine with the beef mixture.
- Prevent Dryness: Use a tight-fitting lid when reheating or let the dish sit. A little olive oil or butter mixed in when adding yogurt helps maintain creaminess.
- Prep Time: 10 min
- Cook Time: 25 min