Macros (per serving – approx, 4 servings)
- Protein: 40–45g
- Calories: 500–550
- Carbs: ~45g
- Fat: ~15–18g
Ingredients
- 1 lb (450g) lean ground beef (90–96%)
- 8 oz (225g) high-protein spaghetti
- Chickpea, lentil, or protein-enriched wheat
- 1 tbsp olive oil (optional)
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 (14–15 oz) can crushed tomatoes
- 1 cup beef broth (or water)
- ½ cup plain Greek yogurt (or blended cottage cheese)
- 1½ cups reduced-fat shredded cheese
- Cheddar, mozzarella, or Italian blend
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: red pepper flakes
Instructions
- Brown the beef
Heat a large skillet over medium-high. Add beef (and oil if needed). Cook until browned, breaking it up. Drain excess fat if necessary. - Sauté aromatics
Add onion and garlic. Cook 2–3 minutes until fragrant. - Build the sauce
Stir in crushed tomatoes, broth, Italian seasoning, paprika, salt, and pepper. - Cook the spaghetti (one pan!)
Break spaghetti in half and push into the liquid. Cover and simmer 10–12 minutes, stirring occasionally, until pasta is tender. - Make it cheesy
Lower heat. Stir in Greek yogurt until smooth. Add shredded cheese and stir until melted and creamy. - Finish & serve
Taste, adjust seasoning, and top with extra cheese or herbs if desired.
High-Protein Upgrades
- Add ½ cup blended cottage cheese with the yogurt
- Stir in ¼ cup nutritional yeast for extra protein + cheesy flavor
- Use 96% lean beef or half beef / half turkey
Meal-Prep Tips
✔ Stores 4–5 days in fridge
✔ Reheat with a splash of water or broth
✔ Freezes well (cheese texture holds up)
Optional Add-Ins
- Spinach or zucchini (stir in at the end)
- Mushrooms with the onions
- Jalapeños or hot sauce
