High-Protein Pizza Pasta Bake (Print View)

Hearty pizza-flavored pasta bake with creamy Greek yogurt sauce, lean beef, and pepperoni topping.

# Components:

→ Proteins

01 - 10.5 oz lean ground beef
02 - 2 oz turkey or regular pepperoni, sliced

→ Pasta

03 - 12 oz high-protein pasta (penne or fusilli)

→ Cheese & Yogurt Sauce

04 - 1 cup plain Greek yogurt (0-2% fat)
05 - 1.5 cups part-skim mozzarella cheese, shredded
06 - 0.25 cup grated Parmesan cheese
07 - 1 large egg

→ Vegetables

08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 14 oz canned crushed tomatoes
11 - 1 red bell pepper, diced (optional)
12 - 3.5 oz baby spinach, roughly chopped (optional)

→ Spices & Seasonings

13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 0.5 tsp chili flakes (optional)
16 - Salt and black pepper, to taste
17 - Olive oil, for sautéing

# Directions:

01 - Preheat the oven to 400°F. Grease a large baking dish with olive oil.
02 - Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and bell pepper if using; sauté for 3-4 minutes until softened. Add the garlic and cook for 1 minute more.
04 - Add the lean ground beef and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
05 - Stir in the crushed tomatoes, oregano, basil, chili flakes if using, and spinach if using. Simmer for 5 minutes. Season with salt and pepper to taste.
06 - In a bowl, mix Greek yogurt, half of the mozzarella, Parmesan, and egg until smooth. Season lightly with salt and pepper.
07 - Combine the cooked pasta, beef-tomato mixture, and yogurt-cheese sauce in a large bowl. Mix well.
08 - Transfer the mixture to the prepared baking dish. Top with remaining mozzarella and arrange pepperoni slices over the top.
09 - Bake for 20-25 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Tastes like pizza night and comfort food had a baby, with 37 grams of protein per serving so you actually feel full.
  • Greek yogurt makes it creamy without the heaviness, and honestly, nobody will know it's there unless you tell them.
  • Comes together in less than an hour, which means weeknight dinner that feels special without the stress.
02 -
  • Don't skip draining the excess fat from the beef; too much fat will make the sauce greasy and the yogurt won't incorporate cleanly.
  • The yogurt sauce looks thin until the egg cooks in the oven—that's when it transforms into something creamy and thick, so don't panic and add cream.
03 -
  • Mix the pasta and sauce while everything is still warm so the pasta absorbs the flavors better; cold pasta with warm sauce is how you end up with bland bites.
  • If the top is browning too quickly before the inside is bubbly, cover it loosely with foil for the last few minutes—the oven varies, so trust what you see.
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