High-Protein Pizza Pasta Bake (Printable Version)

Hearty casserole with pizza flavors, lean beef, pepperoni, and creamy Greek yogurt sauce baked until golden.

# The Ingredients You'll Need:

→ 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, 0–2% 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

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - Cook the pasta in a large pot of salted boiling water until just al dente, following package directions. Drain and set aside.
03 - Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper if using; sauté for 3–4 minutes until softened.
04 - Add the minced garlic and cook for 1 minute until fragrant.
05 - Add the lean ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if necessary.
06 - Stir in the 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 mixing bowl, combine the Greek yogurt, half of the mozzarella cheese, Parmesan cheese, and egg, stirring until smooth. Season lightly with salt and pepper.
08 - In a large bowl, combine the cooked pasta, beef-tomato mixture, and yogurt-cheese sauce. Mix thoroughly to ensure even distribution.
09 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese over the top and arrange pepperoni slices evenly across the surface.
10 - Bake for 20–25 minutes until the casserole is bubbly and the top is golden brown. Remove from the oven and let rest for 5 minutes before serving.

# Additional Tips::

01 -
  • It sneaks in serious protein without tasting like diet food, so you actually look forward to eating it.
  • Everything bakes together in one dish, which means less cleanup and more time to sit down and enjoy it.
  • The yogurt-cheese sauce stays creamy and tangy, giving you all the comfort of a casserole without the heavy feeling afterward.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip draining the pasta well, any excess water will make the sauce watery and prevent it from getting that golden, bubbly top.
  • Let the beef brown properly before stirring it too much, those caramelized bits add deep flavor that you can't get any other way.
  • Mix the egg into the yogurt mixture thoroughly, or you'll end up with scrambled egg pockets in your bake, which I learned the hard way on my second attempt.
  • If your baking dish is on the smaller side, use a rimmed one or place it on a sheet pan to catch any overflow, because this bubbles enthusiastically.
03 -
  • Use a pasta shape with ridges or tubes like penne or rigatoni, they grab onto the sauce better than smooth shapes and make every bite more satisfying.
  • If you want extra crispy pepperoni on top, switch the oven to broil for the last two minutes, but watch it closely so it doesn't burn.
  • Taste your beef-tomato mixture before combining it with the pasta, this is your chance to adjust seasoning and make sure it's exactly how you want it.
  • Let the bake rest after it comes out of the oven, cutting into it too soon makes it soupy and messy instead of holding together in neat, cheesy squares.
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