High-Protein Pizza Pasta Bake (Printable)

Hearty pasta bake with lean beef, pepperoni, and creamy yogurt-cheese sauce baked to melty 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 (optional)
07 - 1 cup sliced mushrooms (optional)

→ 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 (optional)
15 - Salt and black pepper to taste

→ Topping

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

# How To Make It:

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. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef, breaking it up continuously, until browned and cooked through. Add chopped onion and cook 3-4 minutes until softened. Stir in minced garlic, diced bell pepper, and sliced mushrooms; sauté another 3 minutes. Drain excess fat if needed.
04 - Stir in marinara sauce, oregano, basil, and red pepper flakes into the beef mixture. Simmer for 5 minutes. Season with salt and black pepper to taste.
05 - In a bowl, whisk together Greek yogurt, 1 cup mozzarella cheese, and Parmesan until smooth and fully combined.
06 - In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss thoroughly to ensure even coating.
07 - Transfer pasta mixture to prepared baking dish. Top with remaining 1/2 cup mozzarella and additional pepperoni slices.
08 - Bake uncovered for 20 minutes, until the mixture is bubbly and the cheese is golden brown.
09 - Let rest 5 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Advice:

01 -
  • It's a one-dish dinner that tastes like you spent way more time in the kitchen than you actually did.
  • The Greek yogurt trick keeps the protein high while the sauce stays creamy and comforting, not diet-y.
  • Bakes while you pour a drink and set the table, making evening meals feel less frantic.
02 -
  • Don't skip draining excess fat from the beef, because that grease will make the top layer slick and prevent proper melting.
  • Keep the pasta slightly underdone before mixing, it continues absorbing liquid in the oven and you want it tender, not mushy.
03 -
  • Don't whisk the yogurt mixture until it's completely smooth, tiny lumps turn into dry pockets in the oven that feel mealy rather than creamy.
  • If your baking dish is shallow, this will bake faster and might brown quicker on top, so keep an eye on it after 15 minutes.
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