1-First Step: Get everything ready Start by chopping the onions, measuring out the seasonings, and gathering all your ingredients before you turn on the stove. This simple prep step helps the cooking move quickly, which is great for busy nights. Bring a pot of salted water to a boil if you plan to cook the pasta separately, or get a large deep skillet ready if you prefer to cook everything in one pan with broth. If you are using turkey instead of beef, keep the same method and just cook until the meat is no longer pink.

2-Second Step: Cook the beef and onions Place a large skillet over medium heat. Add the ground beef or turkey and the onions, then cook for about 6 to 8 minutes, breaking up the meat as it browns. Once the meat is fully cooked and the onions are soft, drain any excess grease if needed. Stir in the Worcestershire sauce, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. This is where the savory flavor of the high protein creamy beef pasta really starts to build.

3-Third Step: Stir in the tomato paste Add the tomato paste to the skillet and cook it for about 1 minute. Stir it into the meat so it coats everything evenly. Cooking the paste for a short time helps remove the raw taste and gives the sauce a richer flavor. If you like a stronger tomato flavor, you can let it cook another 30 seconds before adding the broth.

4-Fourth Step: Add the broth and pasta Pour in the 3 cups of broth and bring the mixture to a gentle boil. Add the 6 oz shells pasta and reduce the heat to a steady simmer. Stir often so the shells do not stick to the pan. Let the pasta cook for about 10 to 12 minutes, or until it is tender and most of the liquid has been absorbed. If the pan looks too dry before the pasta is done, add a splash more broth or water. If you are using gluten-free pasta, check it a little early because it can soften faster than regular shells.

5-Fifth Step: Add the spinach and cheese Once the pasta is cooked, stir in the 2 cups fresh spinach. It will wilt in just a minute or two. Next, add the 2 cups grated cheddar cheese a little at a time, stirring until it melts into a smooth, creamy sauce. At this point, the dish should look rich and thick. If you prefer a looser sauce, add a small splash of broth. If you want a thicker sauce, let it sit for a minute off the heat.

6-Sixth Step: Mix in the Greek yogurt Turn the heat to low or remove the skillet from the burner for a moment. Stir in the 1 1/2 cups plain Greek yogurt slowly so it blends into the sauce without curdling. This is one of the most important parts of making a creamy beef pasta with a smooth finish. The yogurt gives the dish a velvety texture and keeps it high in protein. If the pan is too hot, the yogurt can separate, so keep the heat gentle.

7-Final Step: Taste and serve Taste the pasta and adjust the salt and pepper if needed. Spoon the creamy beef pasta into bowls while it is warm and serve right away. The sauce will thicken a little more as it sits, so serving it soon after cooking gives the best texture. If you like, top each bowl with extra cheddar, fresh herbs, or a few cracks of black pepper. For a more balanced plate, add a simple side salad or steamed vegetables.