Ingredients
Equipment
Method
- Heat a skillet on medium heat. Add the ground beef. Break down the beef and cook for 4 to 5 minutes, or until it is fully cooked and no longer pink.
- Drain any excess fat from the pan. Add the Worcestershire sauce, onions, 1 teaspoon of Italian Seasoning, smoked paprika, garlic powder, salt, and pepper. Stir and cook until the onions are fragrant.
- Add the tomato paste, shells pasta, broth, and the remaining 1 teaspoon of Italian seasoning to the pan. Make sure the noodles are covered by the liquid. Add more broth or water if needed so the noodles can soften.
- Set the heat on the pan to Low. Cover the pan and cook for 10 to 15 minutes, or until the noodles soften. While the dish simmers, remove the lid and stir every 4 to 5 minutes to stop scorching at the bottom of the pan. If the dish looks dry, add more broth or water and stir.
- Once the shells have softened, remove the lid and add the grated cheddar cheese and spinach. Stir and cook until the cheese melts and the spinach wilts.
- Remove the pan from the heat and let it cool for 5 to 10 minutes. Add the Greek yogurt and stir it in. Serve the pasta.
Nutrition
Notes
You can skip the Worcestershire sauce or substitute it with soy sauce if you prefer. If you wish, you can boil your noodles separately and add them to the simmered ground beef mixture when they are cooked.