# 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 & 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, extra, 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 3-4 minutes until softened. Stir in minced garlic, diced bell pepper, and sliced mushrooms; sauté for another 3 minutes.
04 - Stir in marinara sauce, dried oregano, dried basil, and crushed red pepper flakes. Simmer for 5 minutes. Season with salt and black pepper to taste. Drain excess fat if needed.
05 - In a bowl, whisk together Greek yogurt, 1 cup mozzarella cheese, and Parmesan cheese until smooth and well combined.
06 - In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss well to coat all components evenly.
07 - Transfer mixture to prepared baking dish. Top with remaining ½ cup mozzarella cheese and extra pepperoni slices.
08 - Bake uncovered for 20 minutes, until bubbly and golden brown.
09 - Let rest for 5 minutes before garnishing with fresh basil or parsley. Serve warm.
