Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease. Add the chopped yellow onion to the skillet with the beef and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound lean ground beef (90% lean or higher), 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour in the 4 cups of beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Add the dry pasta directly into the skillet. Stir everything to ensure the pasta is submerged in the liquid.4 cups beef broth (low-sodium preferred), 12 ounces pasta (penne, rotini, or your favorite shape)
- Reduce the heat to medium-low, cover the skillet, and let it simmer for about 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking. The starch from the pasta will help thicken the sauce.12 ounces pasta (penne, rotini, or your favorite shape)
- Once the pasta is cooked and the liquid has reduced, stir in the heavy cream and grated Parmesan cheese. Stir continuously until the sauce is smooth, creamy, and coats the pasta beautifully. Taste and adjust salt and pepper as needed.1/2 cup heavy cream (or half-and-half for a lighter option), 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Ladle the High Protein Creamy Beef Pasta into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately and enjoy this wonderfully satisfying meal!1/4 cup chopped fresh parsley, for garnish
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a microwave-safe bowl with a tablespoon or two of water or broth and microwave on medium power, stirring halfway through, until heated through. Alternatively, gently reheat in a skillet over low heat, adding a splash more broth or cream if needed. For freezing, allow to cool completely, then portion into freezer-safe containers or bags. Store for up to 2 months. Thaw overnight in the refrigerator before reheating.
