1-Heat a skillet on medium heat with the 1 pound ground beef or turkey, breaking it down and cooking for 4-5 minutes until fully cooked and no longer pink.

2-Drain any excess fat, then add 1 teaspoon Worcestershire sauce, ½ cup onions, 1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper to taste. Stir and cook until the onions are fragrant, about 2-3 minutes.

3-Mix in 2 tablespoons tomato paste, 6 oz shells pasta, 3 cups broth, and the remaining 1 teaspoon Italian seasoning. Make sure the noodles are submerged in the liquid, and add more broth or water if needed to cover them fully.

4-Lower the heat to low, cover the pan, and let it cook for 10-15 minutes until the noodles soften. Stir every 4-5 minutes to avoid sticking, and add extra liquid if the mixture starts to dry out.

5-Remove the lid, stir in 2 cups grated cheddar cheese and 2 cups fresh spinach, then cook until the cheese melts and the spinach wilts, which takes about 2-3 minutes.

6-Take the pan off the heat, let it cool for 5-10 minutes, then mix in 1 ½ cups plain Greek yogurt. Serve right away for the best creamy texture.