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Creamy High Protein Beef Pasta

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A quick and comforting pasta dish featuring lean beef in a silky cream and cheese sauce, perfect for weeknight dinners.

Ingredients

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  • 12 ounces (340 g) pasta (penne, rigatoni, or shells)
  • 1 pound (450 g) lean ground beef (90 to 95 percent lean)
  • 1 medium onion, finely chopped
  • 2 to 3 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for a lighter finish)
  • 1 to 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, scoop out 1/2 cup of the pasta cooking water and set aside. Drain the pasta.
  2. Heat a large skillet over medium heat. Add the lean ground beef and break it up with a spatula. Cook until the meat is browned and no longer pink, about 6 to 8 minutes. If there’s excess fat, drain it off.
  3. Push the beef to one side, add the chopped onion to the skillet, and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Reduce the heat to low and pour in the cream. Stir, then add the shredded cheese a handful at a time, stirring until the sauce is smooth and creamy. If the sauce looks too thick, add a splash of reserved pasta water to thin it.
  5. Season the sauce with salt and plenty of freshly ground black pepper. Taste and adjust seasoning.
  6. Add the drained pasta to the skillet and toss thoroughly so each piece is coated in the beef and cream sauce. Let it heat together for 1 to 2 minutes so the flavors meld.
  7. Serve hot, finishing plates with an extra sprinkle of cheese or chopped fresh herbs if desired.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently to avoid separating the sauce. Use reserved pasta water to revive the sauce.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-high-protein-beef-pasta/