Ingredients
Equipment
Method
- Heat a skillet on medium heat with the ground beef. Break down the ground beef and cook for 4-5 minutes or until 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 to taste. Stir and cook until the onions are fragrant.
- Add the tomato paste, shells pasta, broth, and 1 teaspoon Italian seasoning to the pan. Ensure the noodles are submerged in liquid. Add additional broth or water if needed. This is important for the noodles to soften.
- Adjust the heat on the pan to Low. Place the lid on the pan and cook for 10-15 minutes or until the noodles soften.
- While the dish simmers, remove the lid and stir every 4-5 minutes to prevent scorching at the bottom of the pan. If the dish appears dry add more broth or water and stir.
- Once the shells have softened, remove the lid and add grated cheddar cheese and spinach. Stir and cook until the cheese has melted and the spinach has wilted.
- Remove the pan from the heat and allow it to cool for 5-10 minutes. Add in the Greek yogurt and stir. Serve. It's important to add the Greek yogurt after the dish has cooled. If you add it to a hot pan it will curdle.
Nutrition
Notes
Worcestershire sauce enhances flavor and adds depth to the dish. You can skip it or substitute with soy sauce. Feel free to boil your noodles separately if you wish and add them to the beef mixture when cooked. To prevent drying out, add Greek yogurt off the heat, use full-fat or 2% Greek yogurt, mix in a little extra olive oil or butter, and use a tight-fitting lid when storing or reheating.