Ingredients
- 8 oz penne or fusilli pasta
- 1 lb lean ground beef
- 1 cup heavy cream or Greek yogurt
- 1 1/2 cups shredded cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
- Fresh parsley, for garnish
Instructions
- Bring a large pot of water to a rolling boil and salt it generously.
- Cook the pasta until just al dente, then drain.
- Brown the ground beef in a skillet over medium heat until no longer pink; drain excess fat.
- Reduce the heat and add heavy cream or Greek yogurt; stir until well combined.
- Add shredded cheese and garlic & onion powders; stir until the sauce is smooth.
- Toss the drained pasta with the sauce until well coated.
- Serve garnished with parsley and additional cheese, if desired.
Notes
For dietary swaps, use gluten-free pasta or plant-based options for a dairy-free version. This dish stores well in the refrigerator or can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta), High-Protein