Step-by-Step Instructions

• Begin by bringing a large pot of salted water to a boil. Add 250 grams of whole wheat pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
• In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until translucent and fragrant.
• Add 500 grams of lean ground beef to the skillet; cook until thoroughly browned, about 5-7 minutes. Stir occasionally for even cooking.
• Stir in diced red bell pepper and chopped spinach; cook for 3-4 minutes until the vegetables soften and spinach wilts.
• Sprinkle in 1 teaspoon each of oregano and paprika, along with salt and pepper to taste. Mix well to coat the beef and vegetables.
• Add 1 cup of low-fat cream cheese, stirring continuously until melted into the mixture, approximately 2-3 minutes.
• Pour in 2 cups of low-sodium beef broth, stirring well, and bring to a gentle simmer over medium heat for about 5 minutes.
• Stir in ½ cup of Greek yogurt and ¼ cup of grated Parmesan cheese until smooth and creamy.
• Add the cooked pasta to the skillet, tossing gently in the creamy beef sauce for about 2 minutes until well coated.
• Cook for another 2-3 minutes over low heat, allowing flavors to meld together.
• Serve hot, garnished with freshly chopped parsley if desired.