High-Protein Cheesy Beef & Pasta (Beefaroni Style)

Ingredients

• 1.5 lb lean ground beef (90/10 or 93/7)
• 12 oz high-protein pasta (like Barilla Protein+ or chickpea pasta)
• 1 cup cottage cheese (full fat or 2%, blended smooth)
• 1 can tomato sauce (15 oz)
• 1 can diced tomatoes (14.5 oz, drained)
• 1 cup beef broth
• 1.5 cup shredded sharp cheddar cheese (divided)
• 1 medium yellow onion, diced
• 4 clove garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp Italian seasoning
• 0.5 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tbsp olive oil
• 0.5 tsp Worcestershire sauce

Instructions

1. 1

   Cook pasta according to package directions, but pull it out 2 minutes early (it will finish cooking in the sauce). Reserve 1/2 cup of pasta water before draining. Set aside.

2. 2

   While pasta cooks, heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced onion and cook 3-4 minutes until softened.

3. 3

   Add minced garlic and cook 30 seconds until fragrant.

4. 4

   Add ground beef, breaking it up as it cooks. Season with salt, pepper, smoked paprika, garlic powder, onion powder, and Italian seasoning. Cook until fully browned, about 5-6 minutes. Drain excess fat if needed.

5. 5

   Stir in tomato paste and Worcestershire sauce, cooking for 1 minute.

6. 6

   Pour in tomato sauce, diced tomatoes, and beef broth. Stir to combine and bring to a simmer.

7. 7

   Blend cottage cheese in a blender or with an immersion blender until completely smooth. Stir into the sauce — this adds protein and creaminess without a noticeable taste.

8. 8

   Add the drained pasta to the sauce and stir to coat. If sauce is too thick, add reserved pasta water a splash at a time.

9. 9

   Reduce heat to low and stir in 1 cup of shredded cheddar until melted. Taste and adjust seasoning.

10. 10

    Top with remaining 1/2 cup cheddar. Cover and let sit 2-3 minutes to melt.

11. 11

    Divide into 5 meal prep containers and let cool before sealing. Refrigerates well for 5 days. Reheat with a splash of water or broth to loosen the sauce.