High-Protein Cheesy Beef & Pasta Skillet

Serves: 6

Ingredients:

1 tablespoon olive oil, divided
1 medium brown onion, diced
1 large carrot, peeled and grated
1 large zucchini, grated
3 tablespoons tomato paste
3 large garlic cloves, peeled and minced
1 teaspoon kosher salt, more to taste
½ teaspoon black pepper, more to taste
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground mustard
1 cup Humboldt Organic Cottage Cheese
1 cup Humboldt Organic Reduced Fat Milk
1 pound lean ground beef
3 cups low-sodium beef broth
12 ounces pasta shells
1 cup extra sharp cheddar cheese
Chopped fresh chives & red pepper flakes, for garnish (optional)

Directions:

Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the diced onion, grated carrot, and grated zucchini. Sauté until the veggies are softened, about 5 minutes. Then, add the tomato paste, garlic, salt, black pepper, paprika, chili powder, and ground mustard. Sauté for 1-2 minutes, until the tomato paste is dark red.

Transfer the veggie mixture to a high-powered blender. Add the cottage cheese and milk, then blend until very smooth. Set aside.

Next, heat the remaining 1 teaspoon of olive oil in the same skillet over medium-high heat. Add the ground beef, breaking it up into small crumbles with a wooden spoon. Cook until the beef is completely browned. Drain off any excess fat, if needed.

Add the veggie-cottage cheese mixture, low-sodium beef broth, and pasta shells to the ground beef. Stir until the pasta is completely covered in liquid, and bring to a gentle boil. Boil for 9-11 minutes, stirring often, until the pasta is tender and the sauce is slightly thickened.

Remove the skillet from the heat and add the cheese. Let it melt for about 30 seconds, and then stir the cheese into the pasta mixture until it’s completely melted and creamy. Taste and add more salt if needed. Garnish with fresh chives and red pepper flakes, if using.