Creamy Jacob Beef Pasta

6 meals

From a reel by CookwithPat — watch the original

Ingredients

• box (340 g) Catelli Protein+ Spaghettini
• 2 Ib (907 g) extra lean ground beef
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 tbsp garlic paste
• 1/2 cup (125 g) light cream cheese
• 1.5 cups (140 g) light mozzarella
• 3/4 cup (170 g) 0% Greek yogurt
• 1/2 cup pasta water
• 1.5 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Optional: chili flakes

Instructions

1. Boil the pasta and reserve 1/2 cup of the pasta water before draining.
2. Brown the ground beef over high heat until a crust forms, then remove the beef from the pan.
3. Sauté the sliced onions and bell peppers until they are slightly charred.
4. Stir in the garlic paste.
5. Add the cream cheese and the reserved pasta water to the pan.
6. Slowly stir in the mozzarella cheese until melted.
7. Reduce the heat to low and mix in the Greek yogurt.
8. Return the cooked beef and pasta to the pan and toss everything together until the sauce is creamy.