Pasta Shells with Ground Beef

🍝🥩 Pasta Shells with Ground Beef

Creamy, cozy & protein-packed — Mediterranean-style comfort without the heaviness

This Pasta Shells with Ground Beef recipe delivers rich comfort flavor while staying balanced and satisfying. Inspired by Mediterranean cooking principles — lean protein, olive oil, herbs, and lighter dairy — this dish uses a creamy yogurt-based sauce instead of heavy cream, keeping it filling without feeling overly rich.

It’s the perfect “comfort bowl” that keeps you full and on track.

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🌿 Why You’ll Love This Recipe

• High-protein & satisfying

• Lighter creamy sauce (no heavy cream needed)

• Family-friendly & meal-prep ready

• Balanced Mediterranean ingredients

• Easy 30-minute dinner

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🛒 Ingredients (Serves 4–5)

For the Pasta:

• 300g medium pasta shells (whole wheat preferred)

• Salted water for boiling

For the Beef:

• 400g lean ground beef (90–95% lean)

• 1 tablespoon extra virgin olive oil

• 1 small onion (finely diced)

• 2 cloves garlic (minced)

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• ½ teaspoon ground cumin (Mediterranean warmth)

• Salt & black pepper to taste

For the Creamy Sauce (Lightened Version):

• 1 cup plain Greek yogurt (full-fat or 2%)

• ½ cup low-fat cream cheese (softened)

• ½ cup beef broth

• ¼ cup grated Parmesan

• 1 tablespoon tomato paste

• ½ teaspoon dried basil

• Pinch chili flakes (optional)

Garnish:

• Fresh parsley or basil

• Extra Parmesan

• Drizzle olive oil

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👩‍🍳 Instructions

Step 1: Cook the Pasta

Boil pasta shells in salted water until al dente.
Reserve ½ cup pasta water, then drain and set aside.

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Step 2: Cook the Beef

1. Heat olive oil in a large skillet.

2. Add onion and sauté until soft.

3. Stir in garlic and cook 30 seconds.

4. Add ground beef, breaking it apart.

5. Season with oregano, paprika, cumin, salt, and pepper.

6. Cook until browned and fully cooked through.

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Step 3: Make the Creamy Sauce

1. Lower heat.

2. Stir in tomato paste and beef broth.

3. In a small bowl, whisk Greek yogurt and cream cheese until smooth.

4. Add mixture to skillet gently (keep heat low to prevent curdling).

5. Stir in Parmesan and basil.

6. Add a splash of reserved pasta water if needed for silkiness.

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Step 4: Combine

Fold cooked pasta shells into the sauce.
Simmer gently for 2–3 minutes until everything is coated and creamy.

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Step 5: Garnish & Serve

Top with parsley, extra Parmesan, and a light drizzle of olive oil.

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🥗 Mediterranean Health Benefits

• Lean beef → high-quality protein & iron

• Greek yogurt → protein-rich & gut-friendly

• Olive oil → heart-healthy fats

• Herbs & spices → anti-inflammatory benefits

• Whole wheat pasta option → extra fiber for fullness

This dish keeps you satisfied longer thanks to balanced protein + fiber.

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🔄 Lighter Swaps & Variations

• Use ground turkey instead of beef

• Add spinach or zucchini for extra vegetables

• Swap half pasta for chickpea pasta for higher protein

• Add chopped sun-dried tomatoes for deeper flavor

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❓ Q & A

Q1: How do I keep yogurt from curdling?

Keep heat low and stir constantly. You can also temper the yogurt by mixing in a little warm broth first.

Q2: Can I meal prep this?

Yes! Store in airtight container for up to 4 days in the fridge.

Q3: Can I freeze it?

Yes, but yogurt-based sauces may slightly change texture after reheating.

Q4: Can I make it lower-carb?

Use high-protein or chickpea pasta, or replace half the pasta with sautéed zucchini.

Q5: How do I make it extra creamy?

Add 1–2 tablespoons extra cream cheese or a splash of warm milk.

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✨ Serving Suggestion

Pair with:

• Simple cucumber–tomato salad

• Steamed green beans

• Roasted Mediterranean vegetables