Description
This High Protein Beef Pasta is a quick and nutritious meal perfect for busy weeknights. Made with whole wheat pasta, lean ground beef, and a savory marinara sauce, it’s packed with protein and flavor in just 30 minutes. Topped with Parmesan cheese, it delivers a fulfilling and delicious dinner that the whole family will love.
Ingredients
Scale
Pasta
- 8 oz whole wheat pasta
Beef Mixture
- 1 lb ground beef
- 1 cup marinara sauce
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Topping
- 1/2 cup grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering to prepare for browning the beef.
- Brown Ground Beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it’s fully browned and no longer pink, about 6-8 minutes.
- Season Beef: Stir in garlic powder, onion powder, salt, and pepper evenly to enhance the flavors of the meat mixture. Cook for another minute to let the spices bloom.
- Simmer Sauce: Pour in the marinara sauce and reduce heat to low. Let the beef and sauce simmer together for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine Pasta and Beef Mixture: Add the cooked pasta to the skillet and toss everything together until the pasta is thoroughly coated with the savory beef and tomato sauce.
- Serve with Parmesan: Dish the pasta onto plates and generously sprinkle with grated Parmesan cheese. Serve immediately while hot and enjoy your high-protein, flavorful meal.
Notes
- Use whole wheat pasta to increase fiber and nutritional value.
- Lean ground beef keeps the dish protein-rich but lower in fat.
- For extra veggies, add chopped spinach or mushrooms during the sauce simmering step.
- Adjust seasoning to taste, especially salt and pepper.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
