Ingredients
Method
- In a dutch oven or large pot, heat oil. Add onion and peppers and saute for about 5 minutes oruntil soft.
- Add in ground beef and stir until fully cooked. If necessary, drain excess fat.
- Pour in the dry pasta, beef broth, water, tomato sauce, and all spices. Put a lid on and cook for 10-15 minutes or until almost all liquid is gone, stirring every few minutes.
- Once liquid is absorbed, stir in Greek yogurt and cheddar cheese. Then add in spinach. The spinach may take a few minutes to wilt, but once it does, stir it into the noodles. Serve into bowls.
Nutrition
Notes
- Don't Pre-Cook the Pasta: Add the dry elbow noodles directly to the pot with the broth, water, and tomato sauce. They cook right in the liquid and absorb all of those delicious flavors as they soften, which is what makes this dish taste so good.
- Drain Excess Fat After Browning the Beef: Once the ground beef is fully cooked, drain any excess fat before adding the remaining ingredients. This keeps the dish from getting greasy and lets all of those spices and veggies shine.
- Add the Spinach Last: Stir in the spinach after the Greek yogurt and cheese are already mixed in so it wilts down perfectly from the residual heat in just a couple of minutes without getting overcooked or slimy.