Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, grated or finely chopped
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 ½ teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce (substitute coconut aminos for gluten-free)
- 3 cups baby spinach, roughly chopped or 1 cup defrosted frozen spinach
- 8-10 ounces elbow macaroni or other small-shaped pasta (use gluten free for a gluten free option)
- 3 cups low-sodium chicken broth or beef broth
- ¾ cup plain yogurt (whole milk or 2% recommended)
- 1 cup shredded cheddar cheese
Instructions
- Prepare the vegetables: Heat olive oil over medium heat in a large pot or high-sided skillet. Add the chopped onion and grated carrot, cooking until softened, about 5 minutes.
- Cook the ground beef: Add lean ground beef to the pot, breaking it up into small crumbles. Cook until browned. Stir in kosher salt, black pepper, garlic powder, chili powder, and paprika to season the meat evenly.
- Add tomato paste and soy sauce: Stir in tomato paste and cook for 30 seconds to develop deeper flavor. Then add soy sauce followed by the chopped spinach, allowing the spinach to wilt slightly.
- Add pasta and broth: Stir in the elbow macaroni and pour in the low-sodium chicken or beef broth. Cover the pot and bring everything up to a simmer.
- Simmer until pasta is tender: Cook covered for about 10 minutes, stirring every few minutes to prevent sticking. If the liquid evaporates before pasta is cooked, add an additional ½ cup of broth or water.
- Finish with yogurt and cheese: Remove the lid and stir in plain yogurt followed by shredded cheddar cheese. Stir well to combine. The sauce will thicken as it sits and the pasta absorbs more liquid.
- Season and serve: Taste and adjust seasoning with more salt and pepper if needed. Serve warm for a comforting meal.
Notes
- Use gluten-free pasta and substitute coconut aminos for soy sauce to make the dish gluten-free.
- For a vegetarian version, substitute ground beef with plant-based ground meat and use vegetable broth.
- Adjust the amount of chili powder and paprika if you prefer less spice.
- Adding yogurt at the end keeps the sauce creamy without curdling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
