Creamy Paprika Ground Beef Pasta Recipe Is a Spanish-Inspired, High-Protein Dinner (20 Minutes) by Donna John

Rich, saucy, creamy, smoky and absolutely delicious, this creamy paprika ground beef pasta recipe is a welcome change from regular spaghetti and marinara sauce. This recipe was discovered while scrolling through food videos, and I found myself watching one in particular over and over for a beefy paprika sauce. That night, this Spanish-inspired pasta recipe was on my dinner plate.

The sauce gets its smokiness from the smoked paprika and the creaminess from mascarpone cheese. Mascarpone is a creamy, slightly sweet cheese that's similar to an Italian sweet cream cheese. Featured in Italian desserts like tiramisu, mascarpone is richer than regular cream cheese. In this pasta recipe, it adds an incredible creaminess to the sauce. Mascarpone is a good source of calcium, among the other health benefits of mascarpone cheese.

Ready to make this smoky, creamy, saucy pasta recipe for dinner? Here is your short shopping list for this high-protein recipe: ground beef (you could also use ground chicken or ground turkey), onion, fresh garlic, smoked paprika (read about the health benefits of paprika), tomato paste (check out the health benefits of tomato paste), a can of crushed tomatoes, beef broth, pasta (a short pasta would work best, but use your favorite), mascarpone cheese, Parmesan cheese and optional fresh parsley. I rarely buy fresh parsley, so I added some parsley flakes instead for a little color.

Serve this high-protein dinner with your favorite side dishes. I added a simple salad on the side. This is the comforting pasta dinner that you didn't see coming!

Cuisine: American / Italian / Spanish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 pound ground beef (or ground turkey or ground chicken)
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon tomato paste
• 14 ounces (1 can) crushed tomatoes
• 2/3 cup beef broth
• 14 ounces short pasta (I used rigatoni)
• 4 ounces mascarpone 
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional)

Here's how to make it: 

1. Cook the ground beef and onion in a dutch oven or large skillet until the meat is cooked through, about 4 minutes.
   
2. Add the garlic and smoked paprika, cook, stirring, for 1 minute.
   
3. Add the tomato paste. Cook, stirring, for 1 minute.
   
4. Add the can of tomatoes and beef broth. Stir. Simmer gently, stirring occasionally, for about 8 to 10 minutes.
   
5. While the sauce simmers, cook the pasta according to package directions for al dente. Drain.
   
6. Add the mascarpone, Parmesan and parsley, if using, to the sauce.
   
7. Stir until heated through and creamy.
   
8. Add the pasta to the sauce.
   
9. Stir well to combine. For the creamiest pasta, serve immediately.
   
10. Store any leftover pasta in an airtight container in the fridge and reheat in the microwave.
    

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