1-First Step: Cook the beef or turkey Set a large skillet, sauté pan, or Dutch oven over medium heat. Add 1 pound ground beef or turkey and cook for 4 to 5 minutes, breaking it up with a spoon as it cooks. Keep cooking until it is fully done and no longer pink. If there is extra fat in the pan, drain it off carefully.

2-Second Step: Season the meat Stir in 1 teaspoon Worcestershire sauce, 1/2 cup onions, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and salt and pepper to taste. Cook and stir until the onions soften and become fragrant.

3-Third Step: Build the sauce and add the pasta Stir in 2 tablespoons tomato paste, then add 6 ounces shells pasta, 3 cups broth, and the remaining 1 teaspoon Italian seasoning. Stir well so the pasta is mostly submerged. If needed, add a splash more broth or water so the shells can cook evenly.

4-Fourth Step: Simmer until the shells are tender Turn the heat down to low, cover the pan, and cook for 10 to 15 minutes. Stir every 4 to 5 minutes so the bottom does not scorch. Check the pasta near the end of cooking. It should be tender, but still have a slight bite.

5-Fifth Step: Add cheese and spinach When the shells are soft, remove the lid and stir in 2 cups grated cheddar cheese and 2 cups fresh spinach. Keep stirring until the cheese melts and the spinach wilts into the pasta.

6-Final Step: Finish with Greek yogurt and serve Remove the pan from the heat and let it cool for 5 to 10 minutes. Then stir in 1 1/2 cups plain Greek yogurt. Cooling first matters because it helps keep the yogurt smooth and prevents curdling. Full-fat or 2% Greek yogurt works best if you want a creamier texture.