Description
A creamy, savory pasta inspired by Turkish flavors, made with tender shell pasta, garlicky yogurt, spiced ground beef, juicy cherry tomatoes, feta, parsley, and a warm touch of chili.
Ingredients
Scale
- 12 ounces shell pasta
- 1 cup plain yogurt
- 1 pound ground beef
- 1 cup cherry tomatoes, halved
- 1/3 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chili flakes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a bowl, mix the yogurt with half of the minced garlic and a pinch of salt until smooth.
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook until soft. Stir in the remaining garlic and ground beef. Cook, breaking the meat apart, until browned.
- Season the beef with chili flakes, salt, and black pepper. Cook for a few more minutes so the flavors deepen.
- Cook the shell pasta according to package instructions until tender. Drain well.
- Place the pasta in a serving bowl and gently fold with the yogurt sauce.
- Spoon the warm beef mixture over the pasta.
- Top with halved cherry tomatoes, crumbled feta, and chopped parsley, then serve right away.
Notes
- Use full fat yogurt for the creamiest texture and best flavor.
- Warm the beef mixture before serving so it contrasts nicely with the cool yogurt.
- Add the parsley just before serving for the freshest color and flavor.
- You can make the beef mixture ahead and reheat it when ready to assemble.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 78 mg
Keywords: Anna Paul Turkish Pasta, Turkish pasta, viral pasta, yogurt pasta, ground beef pasta, easy dinner recipe, shell pasta recipe