Beefy Shells with Cream Sauce (Print Version)
# Ingredients:
→ Protein & Pasta
01 -
1 pound of your choice between lean turkey or beef
02 -
6 ounces of shell-shaped pasta
→ Seasonings & Aromatics
03 -
1/2 teaspoon smoked paprika
04 -
Salt and black pepper, adjust as needed
05 -
1 teaspoon of Worcestershire sauce
06 -
2 teaspoons of Italian seasoning, split
07 -
1/2 teaspoon garlic powder
08 -
Half a cup of finely chopped onions
→ Sauce & Vegetables
09 -
3 cups of liquid broth
10 -
2 tablespoons of tomato paste
11 -
2 full cups of shredded cheddar
12 -
2 cups of fresh baby spinach leaves
13 -
1 1/2 cups of plain Greek yogurt, at room temp
# Instructions:
01 -
Use a skillet on medium heat to brown your meat, stirring for about 4–5 minutes till it loses its pink color. Remove extra grease that’s released.
02 -
Sprinkle in Worcestershire, onion bits, half of the Italian spices, smoked paprika, garlic powder, salt, and pepper. Cook till onions turn tender.
03 -
Mix in the shell pasta, broth, leftover Italian seasoning, and tomato paste. Stir to get the pasta soaked in liquid.
04 -
With the skillet covered, cook on a low flame for 10–15 minutes. Stir once in a while so pasta doesn’t stick and cooks evenly.
05 -
Toss in cheddar cheese and spinach and stir till the cheddar melts completely and the spinach softens.
06 -
Let the dish sit for 5–10 minutes to cool, then gently fold in the Greek yogurt so it doesn’t curdle.
# Notes:
01 -
Feel free to add more broth if pasta dries out while cooking.
02 -
Make sure the dish has cooled before stirring in the yogurt, as it might separate if it’s too hot.
03 -
If you're out of Worcestershire sauce, soy sauce can work as a replacement.