Save Imagine the irresistible aroma of bubbling cheese and savory meat filling your kitchen. This High-Protein Pizza Pasta Bake brings together two beloved comfort foods - pizza and pasta - in one satisfying, protein-packed dish. With lean ground beef, pepperoni, and a creamy Greek yogurt cheese sauce, this hearty casserole delivers all the flavors of pizza in a fork-friendly format that's perfect for family dinners or meal prep.
Save This pasta bake transforms classic pizza night into a more substantial meal that'll fuel your body and satisfy your taste buds. The protein-enriched pasta combined with lean beef and Greek yogurt creates a balanced meal that's as nutritious as it is delicious. The cheesy, golden top layer hides a protein-rich base that makes this dish perfect for athletes, growing families, or anyone looking to add more protein to their diet without sacrificing flavor.
Ingredients
- 12 oz (340 g) high-protein penne or rotini pasta
- 8 oz (225 g) lean ground beef
- 2 oz (55 g) turkey or regular pepperoni, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 cup (150 g) sliced mushrooms (optional)
- 2 cups (480 ml) low-sodium marinara sauce
- 1 cup (240 g) plain Greek yogurt (2% or fat-free)
- 1 cup (110 g) part-skim shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup (55 g) part-skim shredded mozzarella cheese, for topping
- 1 oz (28 g) pepperoni, extra, for topping
- Fresh basil or parsley, chopped (optional)
Instructions
- Prepare the oven and pasta
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish. Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
- Cook the meat and vegetables
- In a large skillet over medium heat, cook ground beef, breaking it up, until browned and cooked through. Add onion and cook 3–4 minutes until softened. Stir in garlic, bell pepper, and mushrooms; sauté another 3 minutes. Drain excess fat if needed.
- Prepare the sauce
- Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes. Season with salt and pepper.
- Make the cheese mixture
- In a bowl, whisk together Greek yogurt, 1 cup mozzarella, and Parmesan until smooth.
- Combine and assemble
- In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss well to coat. Transfer mixture to prepared baking dish. Top with remaining ½ cup mozzarella and extra pepperoni slices.
- Bake and serve
- Bake uncovered for 20 minutes, until bubbly and golden. Let rest 5 minutes before garnishing with fresh basil or parsley. Serve warm.
Zusatztipps für die Zubereitung
Für ein optimales Ergebnis, kochen Sie die Pasta etwas weniger als al dente, da sie beim Backen weiter gart. Um Zeit zu sparen, können Sie das Fleisch und die Sauce bereits am Vortag zubereiten und im Kühlschrank aufbewahren. Achten Sie beim Anrichten in der Auflaufform darauf, dass die Oberfläche gleichmäßig mit Käse bedeckt ist, damit jede Portion eine schöne, goldbraune Kruste erhält.
Varianten und Anpassungen
Dieses Rezept lässt sich leicht an verschiedene Ernährungsbedürfnisse anpassen. Für eine vegetarische Version können Sie das Fleisch durch 2 Tassen gekochte Linsen oder gewürfelten Tofu ersetzen. Verwenden Sie glutenfreie Pasta für eine glutenfreie Option. Probieren Sie auch verschiedene Gemüsesorten wie Zucchini, Spinat oder Oliven hinzuzufügen, um den Nährwert weiter zu erhöhen. Für eine keto-freundlichere Variante, reduzieren Sie die Pastamenge und erhöhen Sie den Anteil an Fleisch und Gemüse.
Serviervorschläge
Servieren Sie diesen proteinreichen Auflauf mit einem frischen grünen Salat für ein ausgewogenes Abendessen. Eine Scheibe Knoblauchbrot eignet sich hervorragend zum Auftunken der leckeren Sauce. Für eine festlichere Mahlzeit passt ein trockener italienischer Rotwein wie Chianti oder Montepulciano hervorragend dazu. Die Reste können Sie bis zu 3 Tage im Kühlschrank aufbewahren und portionsweise aufwärmen oder für ein schnelles Mittagessen mitnehmen.
Save Whether you're feeding a hungry family, meal prepping for a protein-rich week, or just craving the comfort of pizza in a heartier form, this High-Protein Pizza Pasta Bake delivers on all fronts. The combination of lean proteins, complex carbohydrates, and vegetables creates a balanced meal that satisfies both nutritional needs and comfort food cravings. With its make-ahead potential and leftovers that taste even better the next day, this dish is bound to become a regular in your meal rotation.
Recipe FAQ
- → Can I substitute the ground beef with another meat?
Yes, ground turkey or chicken can be used as alternatives for a leaner protein option while maintaining flavor and texture.
- → Is it possible to add more vegetables to the bake?
Absolutely, spinach, zucchini, or olives can be added to incorporate more nutrients and enhance the dish’s flavor profile.
- → What type of pasta works best for this bake?
Penne or rotini pasta hold sauces well and maintain their texture during baking, but whole-wheat or chickpea pasta are great for added fiber and protein.
- → How do I prevent the bake from becoming too watery?
Drain the cooked pasta thoroughly, and simmer the sauce to reduce excess moisture before combining with other ingredients for baking.
- → Can I prepare this dish in advance?
Yes, assemble the bake ahead of time and refrigerate it, then bake just before serving to enjoy fresh, melty results.