High Protein Beef and Cheese Pasta
Creamy, cheesy, beefy one-pot pasta with 40g protein per 12oz serving. Lean ground beef in a spiced tomato-milk sauce with melted cheese — the meal prep staple that never gets boring.
📹 Watch Christian Make This
Macro Breakdown (Per 12oz Serving)
The Meal Prep Workhorse
Every meal prep rotation needs a pasta dish that reheats well, tastes better the next day, and delivers real protein. This is that dish. It's not trying to be fancy — it's trying to be the meal you actually look forward to on a Wednesday afternoon when you open the fridge.
The combination of 96/4 ground beef, Barilla protein pasta, and a tomato-milk-cheese sauce creates a rich, satisfying bowl that tastes like something from a restaurant but takes 30 minutes and one pot. The paprika and chili powder give it just enough kick to keep it interesting through 5 days of eating it.
Christian rotates this alongside the Hamburger Helper and Chicken Parm Pasta in his clients' meal plans. Between the three, you never have to eat the same pasta twice in a week — and every version hits 35-60g protein per serving.
Ingredients
- 1 pack Barilla protein pasta
- 2 lbs 96/4 ground beef
- 1 small onion, diced
- 1.5 tbsp salt
- 2 tsp black pepper
- 0.5 tbsp chili powder
- 1 tbsp paprika
- 6 tbsp tomato paste
- 1 tsp Better Than Bouillon
- 2 cups milk
- 4 cups hot water
- Cheese for finishing
Instructions
Prep and brown. Dice the onion. Brown the 96/4 ground beef in a large pot over medium-high heat until no pink remains. Drain any excess liquid.
Season the meat. Add the diced onion, salt, pepper, chili powder, and paprika to the beef. Cook for 2-3 minutes until the onion softens and the spices are fragrant.
Build the sauce base. Stir in the tomato paste and Better Than Bouillon. Cook for 1 minute to deepen the flavors — the tomato paste should darken slightly.
Add the liquids. Pour in the milk and hot water. Stir to combine everything into a smooth sauce. Bring to a boil.
Cook the pasta. Add the protein pasta directly to the pot. Bring back to a boil, then reduce to a simmer. Cook for 15-17 minutes, stirring occasionally to prevent sticking. The pasta will absorb most of the liquid.
Finish with cheese. Reduce heat to low. Stir in cheese until melted and the sauce is creamy. Serve immediately or portion into meal prep containers.
💡 Christian's Tips
- 96/4 beef is worth the price. Regular 80/20 ground beef adds 15-20g fat per serving. The 96/4 keeps the macros clean and the taste is nearly identical in a sauced dish like this.
- Better Than Bouillon is a cheat code. One teaspoon adds umami depth that would otherwise take hours of simmering to develop. Keep it in your fridge at all times.
- Don't overcook the pasta. Protein pasta gets mushy faster than regular pasta. Pull it at 15 minutes and test. It'll continue absorbing liquid as it cools.
- This makes 6-8 servings. Portion by weight (12oz per serving) for accurate macros. Don't eyeball it — the difference between 10oz and 14oz is 150+ calories.
- Reheats perfectly. Add a splash of water or milk when microwaving to bring the sauce back to life.
Full Nutrition Facts
| Nutrient | Per 12oz Serving |
|---|---|
| Calories | 495 kcal |
| Protein | 40g |
| Total Carbohydrates | 36g |
| Dietary Fiber | 5g |
| Total Fat | 21g |
| Saturated Fat | 8g |
| Cholesterol | 100mg |
| Sodium | 850mg |
Common Questions
How is this different from the Hamburger Helper recipe?
The Hamburger Helper uses beef broth as the liquid base with fat-free cheese. This recipe uses milk + water for a creamier sauce, adds paprika and Better Than Bouillon for a deeper flavor profile, and uses a larger serving size (12oz vs 10oz). Different flavor, different texture, both excellent for meal prep.
Can I use regular pasta?
Yes, but you'll lose about 8-10g protein per serving and gain more carbs. Barilla Protein+ is the recommended choice — it cooks similarly to regular pasta and doesn't have the chalky texture of some other protein pastas.
What type of cheese works best?
Sharp cheddar or a Mexican blend both work well. For lower macros, use fat-free cheddar. For better flavor, use regular sharp cheddar and just account for the extra fat. The sauce is creamy enough that the cheese is more of a finishing touch than the main event.
