Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the penne pasta and cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking. Once cooked, reserve about ½ cup of the starchy pasta water, then drain the rest and set the pasta aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the lean ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until it’s fully browned and no longer pink. Once the beef is browned, drain any excess fat.

Push the cooked ground beef to one side of the pan and add the finely chopped onion and minced garlic to the other side. Sauté these aromatics for 2-3 minutes until fragrant and translucent.

Next, stir in the tomato paste and cook for an additional 1-2 minutes.

Pour in 1 cup of beef broth, stirring everything together to combine well. Allow the mixture to come to a simmer, letting it cook for 3-5 minutes until it thickens slightly.

Reduce the heat to low and gently mix in ¾ cup of Greek yogurt and 1 cup of shredded cheddar cheese. Stir continuously until both ingredients are fully incorporated and the sauce becomes creamy.

Add the drained penne pasta directly into the creamy beef sauce and toss gently to coat every piece evenly.

Taste your Creamy High Protein Beef Pasta and season with salt and black pepper as needed. If desired, garnish with chopped fresh parsley.