High-Protein Pizza Pasta Bake (Print Version)

Hearty casserole combining pizza flavors with creamy yogurt-cheese sauce, lean beef, and pepperoni baked with pasta until golden.

# Components:

→ Proteins

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

→ Pasta

03 - 12 oz high-protein pasta such as penne or fusilli

→ Cheese and Yogurt Sauce

04 - 1 cup plain Greek yogurt, 0 to 2 percent 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 and Seasonings

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

# Directions:

01 - Preheat oven to 400°F. Grease a large 9x13-inch baking dish with oil or cooking spray.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper if using; sauté for 3 to 4 minutes until softened.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Add lean ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if needed.
06 - Stir in crushed tomatoes, oregano, basil, chili flakes if using, and spinach if using. Simmer for 5 minutes. Season with salt and pepper to taste.
07 - In a bowl, whisk together Greek yogurt, half of the mozzarella, Parmesan, and egg until smooth. Season lightly with salt and pepper.
08 - Transfer cooked pasta to a large bowl. Add the beef-tomato mixture and yogurt-cheese sauce. Mix thoroughly until well combined.
09 - Transfer the combined mixture to the prepared baking dish. Top with remaining mozzarella and arrange pepperoni slices evenly over the surface.
10 - Bake for 20 to 25 minutes, or until the casserole is bubbly and golden brown. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Greek yogurt swapped for heavy cream means you get that creamy sauce without the guilt, and somehow it tastes even richer.
  • One dish, zero fuss cleanup, and it actually delivers serious protein (37g per serving) so you don't need to overthink your next meal.
  • Tastes like authentic pizza night but built sturdy enough to become your new go-to dinner four nights a week.
02 -
  • If you don't cook the pasta to just al dente, you'll end up with mush by the time the baking is done—trust me, I learned this the hard way and ate mush pasta bake once.
  • Don't skip letting the sauce simmer those 5 minutes; it transforms from separated ingredients into something actually cohesive and tasty.
03 -
  • Cook your pasta about a minute under the box instructions because it's getting a second life in the oven and will continue softening gently.
  • Let the baked dish rest those 5 minutes—it's the difference between a sloppy casserole and something that actually holds together when you scoop it.
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