Greek Yogurt Shells and Cheese

Greek Yogurt Shells and Cheese

Last night was a cold one in Northwest Arkansas, and I made some comfort food to help warm up. This recipe for Greek Yogurt Shells and Cheese is a new one I found and modified just a little. You can’t taste the Greek yogurt at all. It just makes a quick cheese sauce that’s creamy and full of cheesy flavor. I cooked some bacon and used it to turn this into a one-pot meal, but you don’t have to use it.

Did you know that almost 50 percent of the U.S. milk supply is made into cheese?


  • 8 ounces pasta shells
  • 10 ounces sharp cheddar cheese, shredded
  • 1/2 cup plain Greek yogurt
  • 2 cups fresh spinach
  • salt & pepper, to taste
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • bacon, optional


  1. Cook the pasta shells according to the package’s instructions, until al dente.
  2. Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach.  Reserve about 1/2 cup of the pasta water.
  3. Return the cooked macaroni and wilted spinach to the pot. Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted.
  4. Stir in the Greek yogurt, onion powder, cayenne pepper, salt, and pepper, until smooth and creamy.  Stir in the remaining pasta water to thin, if necessary.  Serve immediately.