Save My coworker Sarah brought this to a potluck last spring, and I watched people actually go back for seconds of a pasta bake, which never happens. She explained it was pizza pasta with Greek yogurt instead of heavy cream, and something about that combination stuck with me. That night I went home and started experimenting, mixing creamy sauce with lean beef and wondering if pepperoni could really make pasta feel like dinner and dessert at the same time. Three versions later, this became the version I make when I want something that feels indulgent but doesn't leave me guilty afterward. Now it's the dish my friends text me about months later, asking for the recipe.
I made this for my brother's game day gathering, and his girlfriend asked if I'd ordered it from somewhere because she couldn't believe it came from my kitchen. The way the pepperoni crisped up at the edges while the inside stayed soft and creamy, with those little pockets of melted cheese throughout—it looked like something from a restaurant. That moment when everyone's eating and actually complimenting the food, not just the beer or the snacks, that's when you know you've nailed something.
Ingredients
- Lean ground beef (300 g): Use 90% lean or higher if you can find it; the less fat you drain away, the more flavorful the final dish.
- Turkey or regular pepperoni (60 g), sliced: Don't skip this—pepperoni is what makes this taste like pizza, and the oils it releases as it bakes are liquid gold.
- High-protein pasta (350 g): Penne or fusilli both work beautifully; the ridges catch sauce way better than smooth shapes, trust me.
- Plain Greek yogurt (250 g, 0–2% fat): This is your secret weapon for creaminess without the calories; flavored yogurts will throw off the whole balance.
- Part-skim mozzarella (150 g), shredded: Shred it yourself from a block if you have time—pre-shredded contains anti-caking agents that mess with the melt.
- Grated Parmesan (40 g): The real stuff, not the stuff in the green shaker; it actually melts and browns instead of turning grainy.
- Large egg: This binds everything together and adds richness without needing cream.
- Onion and garlic: The foundation—don't rush this step, let them soften and release their sweetness.
- Canned crushed tomatoes (400 g): San Marzano if your budget allows, but any good quality crushed tomatoes work; avoid sauce, you want control over the flavor.
- Red bell pepper (optional): Adds sweetness and texture; I include it every time because it softens into the sauce beautifully.
- Baby spinach (100 g, optional): Wilts down to almost nothing but adds nutrition and a subtle earthy note.
- Dried oregano and basil (1 tsp each): These are pizza's best friends; use them generously.
- Chili flakes (½ tsp, optional): A tiny pinch adds warmth and keeps people guessing about what makes this taste so good.
- Salt, black pepper, and olive oil: Season in layers as you cook, not all at once at the end.
Instructions
- Get your oven ready and prep your canvas:
- Preheat to 200°C (400°F) and grease your baking dish generously with oil or butter so nothing sticks later. This dish is forgiving about most things, but a stuck bottom is one mistake you can easily avoid.
- Cook the pasta until it's just barely tender:
- Boil it in salted water until al dente—it'll continue cooking in the oven, so don't let it get soft now. Drain it and set it aside while you build the sauce.
- Soften your aromatics and set the flavor foundation:
- Heat olive oil in a skillet and sauté the onion and bell pepper together for 3–4 minutes until they're soft and fragrant. Add the garlic for just one more minute—this isn't about browning, it's about releasing those flavors into the oil.
- Brown the beef and let it release its goodness:
- Add the ground beef to the pan and break it up with a spoon, cooking until it's no longer pink and everything smells absolutely incredible. If there's excess fat pooling, drain some off—you want flavor, not grease.
- Build the tomato sauce and let it sing:
- Stir in the crushed tomatoes, oregano, basil, chili flakes, and spinach; let it simmer for 5 minutes so all those dried herbs rehydrate and the flavors marry. Taste and season with salt and pepper now, while you can adjust it.
- Mix the creamy yogurt sauce with precision:
- In a bowl, combine Greek yogurt, half the mozzarella, Parmesan, and egg until it's smooth and creamy. This is your binding agent, so whisk it well to make sure the egg is fully incorporated.
- Bring it all together in one magnificent bowl:
- Combine the cooked pasta, beef-tomato mixture, and yogurt-cheese sauce in a large bowl and mix thoroughly so every piece of pasta gets coated with sauce. Don't be shy with the mixing—this is not a delicate operation.
- Transfer to the baking dish and crown with cheese and pepperoni:
- Pour the mixture into your prepared baking dish, then top with the remaining mozzarella and arrange pepperoni slices over the top in whatever pattern makes you happy. The pepperoni will crisp and curl as it bakes, which is the magic happening in your oven.
- Bake until everything is bubbling and golden:
- Bake for 20–25 minutes; you're looking for bubbles coming up around the edges and the top turning golden brown. Let it rest for 5 minutes before serving so it sets slightly and becomes easier to portion.
Save There was this moment when my neighbor came over as I was pulling this out of the oven, and the smell hit her before she even stepped into the kitchen. She just stood there for a second, and then said, "That smells like someone's home," which sounds simple but somehow said everything. That's what this dish does—it fills a space with warmth and the promise of something good about to happen.
Why This Works as a High-Protein Dish
The combination of lean beef, pepperoni, three cheeses, an egg, and high-protein pasta means you're getting serious protein from multiple sources, but nothing feels heavy or artificial. Greek yogurt is the genius move here because it adds creaminess and protein without the saturated fat of heavy cream or ricotta. One serving gives you more than a third of most people's daily protein needs, and it tastes like you're indulging, not dieting.
Flexibility and Variations That Actually Work
This recipe is more forgiving than it looks—swap the beef for ground turkey or chicken if that's what you have, or go vegetarian by doubling the mushrooms and spinach. Add olives, caramelized onions, or sun-dried tomatoes if you want to push it toward something more gourmet. The core method stays the same, and honestly, I've made it half a dozen ways and it's always been delicious, which is rare for a recipe this simple.
Serving and Storage Wisdom
Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or just with garlic bread if you're feeling indulgent. Leftovers actually improve after a day in the fridge, and they reheat beautifully either in the oven or gently on the stovetop with a splash of water to loosen everything up.
- Make this on Sunday and eat it all week—it keeps for four days refrigerated and portions out perfectly for meal prep.
- Double the recipe and freeze half before baking; thaw overnight and bake from cold, adding 5–10 minutes to the baking time.
- Pair with Chianti or a crisp white wine if you're feeling fancy, or just enjoy it on its own because it's complete and satisfying.
Save This dish turned into something I reach for when I want comfort but also want to feel good about what I'm eating, which is a rare thing. Make it once and it'll probably become a regular in your rotation too.
Recipe FAQ
- → Can I make this pasta bake ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance and refrigerate it before baking. You may need to add 5-10 minutes to the baking time if baking it cold from the refrigerator.
- → What can I substitute for the ground beef?
Ground turkey, chicken, or even Italian sausage work well as alternatives. For a vegetarian version, use plant-based crumbles or increase the vegetables and add more protein through extra cheese or white beans.
- → Can I freeze this pasta bake?
Absolutely. Assemble the dish, wrap it tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → Is regular pasta a good substitute for high-protein pasta?
Regular pasta works fine, though you'll lose some of the protein content. To compensate, consider adding more lean meat or incorporating a protein supplement into the sauce.
- → How do I know when it's done baking?
The pasta bake is ready when the cheese is fully melted and bubbling, and the top has developed a golden-brown color. The internal temperature should reach 165°F (74°C) for food safety.
- → Can I use cottage cheese instead of Greek yogurt?
Yes, cottage cheese can replace the Greek yogurt for a similar protein boost. Blend it until smooth first if you prefer a creamier texture without the cottage cheese curds.