Introduction

This High Protein Hamburger Helper takes classic comfort food to a new level with tender pasta, savory ground beef, and a creamy cheese sauce. Packed with vegetables and rich flavors, it’s a satisfying meal perfect for busy weeknights.

A large white cast-iron pot filled with a creamy orange cheese sauce mixed with cooked ground beef and shell pasta. The pasta shells are pale yellow, some coated with sauce and bits of beef scattered evenly on top. Fresh green parsley pieces are sprinkled over the dish, adding a touch of color. A wooden spoon is partly submerged on the right side, stirring the mixture. The pot sits on a round wooden board, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Ground Beef (swap with turkey for a leaner option)
8 oz Pipette Rigate Pasta (use whole grain or gluten-free if desired)
1 cup Tomato Sauce (marinara or homemade sauce can be substituted)
1 cup Beef Broth (vegetable broth can be used for a vegetarian alternative)
1 cup Cottage Cheese (swap with ricotta for a different texture)
1/2 cup Skim Milk (almond milk works as a dairy-free substitute)
1 cup Sharp Cheddar Cheese (use mozzarella for a milder taste)
1 medium Carrot (could be replaced with additional zucchini or kale)
1 medium Zucchini (substitute with yellow squash if needed)
1 medium Sweet Onion (yellow onion is a suitable alternative)
2 cloves Garlic (can use garlic powder in a pinch)
2 tbsp Olive Oil (can substitute with avocado oil)
Spices: Smoked Paprika, Oregano, Ground Mustard, Red Pepper Flakes (adjust to taste or omit if mild flavors preferred)
1 tsp Salt
1 tsp Pepper

Instructions

Step 1: Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add shredded zucchini, grated carrot, diced onion, and minced garlic. Sauté for 5 to 7 minutes until tender and fragrant. Remove the vegetable mixture and set aside.
Step 2: In the same skillet, add the remaining olive oil and ground beef. Cook over medium-high heat, breaking the meat apart, until browned, about 5 to 7 minutes. Season with salt, pepper, smoked paprika, oregano, ground mustard, and a pinch of red pepper flakes.
Step 3: Blend the sautéed vegetables with tomato sauce and cottage cheese until smooth. Return this creamy mixture to the skillet with the beef.
Step 4: Pour in skim milk and beef broth, stirring well. Bring to a gentle boil to deepen flavors.
Step 5: Stir in the pasta, cover the skillet, reduce heat to a simmer, and cook for 8 to 11 minutes until the pasta is al dente. Stir occasionally to prevent sticking.
Step 6: Remove from heat and stir in shredded sharp cheddar cheese until melted. Serve hot.

Tips & Variations

Blend the vegetable mixture until completely smooth for a creamier texture.
Watch the pasta closely to avoid overcooking; it will soften more after cooking.
Adjust the sauce thickness by varying the amount of cottage cheese and milk or broth.
Add diced jalapeños or hot sauce for a spicy kick.
Try swapping cheddar for mozzarella, pepper jack, or gouda to change the flavor profile.
Use different veggies like spinach or bell peppers to boost nutrition and color.
For a dairy-free option, replace cottage cheese and milk with almond or coconut yogurt and unsweetened almond milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before sealing. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth or milk to restore creaminess. Portioning into individual servings before freezing makes reheating easier.

How to Serve

A white cast iron pot filled with a creamy, orange cheese sauce base layered with cooked ground beef and shell pasta mixed throughout, topped with melted bright yellow shredded cheese and small green parsley leaves scattered on top, a wooden spoon resting inside the pot stirring the mixture, all set on a wooden round board on a white marbled surface with blurred kitchen items in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What should I look for when selecting zucchini and carrots?

Choose zucchini with firm, unblemished green skin and slightly tender flesh. For carrots, pick smooth, vibrant-colored roots without cracks. Fresh vegetables improve both texture and flavor in this dish.

How do I store leftover High Protein Hamburger Helper?

Place leftovers in an airtight container once cooled and refrigerate for up to 3 days. This keeps the dish fresh and tasty for quick meals later.

Can I freeze High Protein Hamburger Helper?

Yes, you can freeze it in a labeled, freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a bit of broth or milk to maintain creaminess.

What if my sauce is too thick?

Simply stir in a little extra broth or milk while reheating to thin the sauce to your preferred consistency. Start gradually and adjust to taste.

Is this recipe suitable for diet restrictions?

Absolutely. Swap ground beef for turkey or plant-based protein, use dairy-free milk alternatives, and choose vegetable broth for vegetarian versions. The recipe is flexible to accommodate many dietary needs without sacrificing flavor.