High-Protein Pizza Pasta Bake (Printable Version)

Protein-packed pasta bake with beef, pepperoni, and creamy sauce baked to golden perfection.

# What You'll Need:

→ Pasta

01 - 12 oz high-protein penne or rotini pasta

→ Meats

02 - 8 oz lean ground beef
03 - 2 oz turkey or regular pepperoni, sliced

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 bell pepper, diced
07 - 1 cup sliced mushrooms

→ Sauce

08 - 2 cups low-sodium marinara sauce
09 - 1 cup plain Greek yogurt (2% or fat-free)
10 - 1 cup part-skim shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/4 teaspoon crushed red pepper flakes
15 - Salt and black pepper to taste

→ Topping

16 - 1/2 cup part-skim shredded mozzarella cheese
17 - 1 oz pepperoni, sliced for topping
18 - Fresh basil or parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Cook pasta in a large pot of salted boiling water until just al dente, approximately 8-10 minutes. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef, breaking it up with a spoon, until browned and fully cooked through, approximately 6-8 minutes.
04 - Add chopped onion to beef and cook for 3-4 minutes until softened. Stir in minced garlic, diced bell pepper, and sliced mushrooms; sauté for another 3 minutes until vegetables are tender.
05 - Drain excess fat if needed. Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes. Season with salt and black pepper to taste.
06 - In a medium bowl, whisk together Greek yogurt, 1 cup mozzarella cheese, and Parmesan cheese until smooth and well combined.
07 - In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss thoroughly until all ingredients are evenly coated.
08 - Transfer pasta mixture to prepared baking dish. Top evenly with remaining 1/2 cup mozzarella cheese and additional pepperoni slices.
09 - Bake uncovered for 20 minutes until bubbly throughout and golden brown on top.
10 - Allow casserole to rest for 5 minutes before serving. Garnish with fresh basil or parsley. Serve warm.

# Expert Advice:

01 -
  • Each bite delivers 31 grams of protein without tasting like you're eating chicken breast for the third time this week.
  • The Greek yogurt trick keeps everything creamy while cutting the guilt, and somehow it tastes richer than regular cream sauce.
  • You can prep it earlier in the day and bake it fresh, or make the whole thing and reheat it without anything falling apart.
02 -
  • Don't skip draining the pasta water completely; excess moisture makes the bake watery, and yogurt can separate if the temperature swings wildly.
  • The Greek yogurt must be whisked smooth with the cheese before mixing with hot pasta, or you'll end up with broken, grainy sauce instead of creamy coating.
03 -
  • Don't let the yogurt get hot before whisking it with cheese—if you add it cold to the hot pasta, whisk quickly and toss immediately so heat distributes evenly without scrambling anything.
  • Use part-skim mozzarella because it browns faster and more evenly than whole-milk versions, giving you that golden top without burning.
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