Beef and Shells (Print Version)

# Ingredients:

→ Protein & Pasta

01 - 6 oz shell-shaped pasta
02 - 1 pound of ground turkey or lean beef

→ Seasonings & Aromatics

03 - 1/2 teaspoon of smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 2 teaspoons of Italian spices, divided
06 - 1 teaspoon Worcestershire sauce
07 - A pinch of salt and pepper
08 - 1/2 cup of finely chopped onions

→ Sauce & Vegetables

09 - 3 cups of broth
10 - 2 tablespoons concentrated tomato paste
11 - 2 cups of shredded cheddar cheese
12 - 1 1/2 cups plain yogurt (Greek, room temp)
13 - 2 cups of fresh spinach leaves

# Instructions:

01 - In a pan on medium, cook the turkey or beef for 4-5 minutes until browned and fully cooked. Drain any extra grease.
02 - Mix in garlic powder, Worcestershire, paprika, onions, salt and pepper, plus half the Italian herbs. Cook until the onions turn soft.
03 - Combine the tomato paste, broth, remaining seasonings, and pasta. Make sure the shells are fully submerged in liquid.
04 - Cover the pan and let it simmer on low for around 10-15 minutes, stirring once in a while, until the pasta softens.
05 - Stir in the cheddar cheese and spinach. Heat it until the cheese completely melts and spinach shrinks down.
06 - Cool it for 5-10 minutes. Once cooled, gently mix in the yogurt at room temperature.

# Notes:

01 - If the pasta dries out, add another splash of broth while cooking.
02 - Make sure it cools somewhat before adding the yogurt, or it might curdle.
03 - You can swap Worcestershire for soy sauce, if that's what you've got.

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