High-Protein Pizza Pasta Bake (Print View)

Hearty pasta bake with beef, pepperoni, and creamy yogurt sauce baked until golden and bubbly.

# Components:

→ 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 and 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 - ¼ cup grated Parmesan cheese
12 - ½ teaspoon dried oregano
13 - ½ teaspoon dried basil
14 - ¼ teaspoon crushed red pepper flakes
15 - Salt and black pepper to taste

→ Topping

16 - ½ 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 and set aside.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef, breaking it up, until browned and cooked through. Add chopped onion and cook 3 to 4 minutes until softened.
04 - Stir in minced garlic, diced bell pepper, and sliced mushrooms. Sauté for another 3 minutes. Drain excess fat if needed.
05 - Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes. Season with salt and pepper to taste.
06 - In a bowl, whisk together Greek yogurt, 1 cup mozzarella cheese, and Parmesan until smooth.
07 - In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss well to coat.
08 - Transfer mixture to prepared baking dish. Top with remaining ½ cup mozzarella and extra pepperoni slices.
09 - Bake uncovered for 20 minutes, until bubbly and golden.
10 - Let rest 5 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Advice:

01 -
  • It delivers 31 grams of protein per serving without tasting like you're eating a chicken breast, which honestly changes everything.
  • The creamy yogurt sauce stays silky because of the cheese, not because it's drowning in heavy cream, so you can actually eat seconds without guilt.
  • Pepperoni baked into pasta is somehow different than pepperoni on pizza, crispier at the edges and more integrated into every bite.
02 -
  • If you add the yogurt directly to the hot sauce without tempering it first, you risk it breaking into grainy curds; always whisk it smooth in a separate bowl and toss it with cooled pasta components to avoid this.
  • The pasta continues cooking in the oven, so undercooking it by just one minute makes a surprising difference in the final texture.
  • Greek yogurt brands vary wildly in thickness and tang; thinner brands will make a looser sauce, so if yours looks too soupy before baking, drain some liquid off the yogurt first.
03 -
  • Make this a day ahead and refrigerate it unbaked; just add 5-7 extra minutes to the baking time since it'll come straight from the fridge.
  • If your oven runs hot, tent the baking dish with foil for the first 15 minutes to prevent the top from browning too fast before the center is bubbly.
Return