High-Protein Pizza Pasta Bake (Printable Version)

Protein-packed pasta bake with lean beef, pepperoni, and creamy yogurt-cheese sauce baked to melty perfection.

# The Ingredients 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 - ¼ cup grated Parmesan cheese
12 - ½ teaspoon dried oregano
13 - ½ teaspoon dried basil
14 - ¼ teaspoon crushed red pepper flakes (optional)
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 (optional)

# Step-by-Step Instructions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef, breaking it apart with a spoon, 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. Drain excess fat if necessary.
04 - Add marinara sauce, oregano, basil, and red pepper flakes to the skillet. Simmer for 5 minutes. Season with salt and black pepper to taste.
05 - In a separate bowl, whisk together Greek yogurt, 1 cup mozzarella cheese, and Parmesan cheese until completely smooth.
06 - In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss thoroughly until all ingredients are evenly coated.
07 - Pour pasta mixture into prepared baking dish. Distribute evenly and top with remaining ½ cup mozzarella cheese and additional pepperoni slices.
08 - Bake uncovered for 20 minutes until the mixture is bubbly and the top is golden brown.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh basil or parsley if desired. Serve warm.

# Additional Tips::

01 -
  • It delivers serious comfort food vibes with over 30 grams of protein per serving, so you stay full for hours.
  • The Greek yogurt adds creaminess without the heaviness of traditional Alfredo or ricotta layers.
  • You can prep it ahead, refrigerate, and bake it straight from the fridge on busy nights.
  • Kids devour it because it tastes like pizza and pasta had a delicious baby.
02 -
  • Don't skip draining the beef, even lean meat releases some fat and it can make the sauce greasy and pool on top.
  • Undercook the pasta slightly, because it will absorb sauce and finish cooking in the oven, and you don't want mushy noodles.
  • Let the yogurt mixture come to room temperature before mixing, or whisk it really well, so it blends smoothly and doesn't curdle.
  • If the top isn't browning, switch your oven to broil for the last two minutes, but watch it closely so it doesn't burn.
03 -
  • Use a deep skillet for the sauce so you have room to toss the pasta right in, saving you a bowl and some cleanup.
  • If you want extra crispy pepperoni on top, lay the slices on a paper towel and microwave them for thirty seconds before adding them to the bake.
  • Swap half the mozzarella for provolone or fontina for a smokier, more complex cheese pull.
  • Season every layer, the beef, the sauce, the yogurt mixture, so the flavor builds instead of tasting flat.
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