Ingredients:
- 8 oz (about 2 cups) medium pasta shells (look for whole wheat or lower-carb options)
- 1 lb lean ground beef (at least 93% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth (choose low-sodium for a healthier option)
- 1 cup fat-free or low-fat plain Greek yogurt
- 1 cup reduced-fat shredded cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Cook the pasta shells according to the package instructions until al dente. Drain and set them aside.
- In a large skillet, cook the lean ground beef over medium-high heat until it’s browned and cooked through. Break it into small pieces as it cooks. Drain any excess fat if necessary.
- Add the chopped onion to the skillet and cook until it becomes translucent, about 3-5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the diced tomatoes (undrained) and beef broth to the skillet. Mix well and bring the mixture to a simmer. Simmer for about 5 minutes, allowing the flavors to meld.
- Remove the skillet from heat and stir in the plain Greek yogurt, shredded cheese, Italian seasoning, salt, and black pepper. Mix until the cheese is fully melted and the mixture is creamy.
- Add the cooked pasta shells to the skillet and toss to coat them in the creamy sauce.
- Serve the Creamy Beef and Shells hot, garnished with fresh parsley if desired.
W/W Points (Approximate per Serving):
The points can vary based on ingredients and portion sizes, but it’s 6-8 W/W points per serving when divided into 4 servings.