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.

# What 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 (penne or fusilli)

→ Cheese & 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 & 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

# How-To Steps:

01 - Preheat the oven to 400°F. Grease a large 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 according to 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 to the skillet and cook for 1 minute, stirring frequently until fragrant.
05 - Add the lean ground beef and cook, breaking it apart with a spoon, until fully browned and cooked through. Drain excess fat if necessary.
06 - Stir in the crushed tomatoes, dried oregano, dried 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 Greek yogurt, half of the mozzarella cheese, Parmesan cheese, and egg. Mix until smooth and well incorporated. Season lightly with salt and pepper.
08 - In a large bowl, combine the cooked pasta, beef-tomato mixture, and yogurt-cheese sauce. Mix thoroughly until evenly distributed.
09 - Transfer the pasta mixture to the prepared baking dish. Top with remaining mozzarella cheese and arrange pepperoni slices evenly over the surface.
10 - Bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown. Remove from the oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • 37 grams of protein per serving means you're actually satisfied, not just full.
  • The Greek yogurt sauce creates that creamy richness without weighing you down like heavy cream would.
  • It tastes exactly like pizza without the guilt, and reheats beautifully for meal prep.
02 -
  • Don't skip cooking the pasta to just al dente—fully cooked pasta will turn to mush once baked, and that's the difference between this tasting like dinner and tasting like it sat out too long.
  • The yogurt-egg mixture needs that egg to bind everything; without it, you'll get a wet, separated casserole that slides around on the plate.
03 -
  • Use freshly shredded mozzarella, not pre-shredded, because the anti-caking agents in packaged cheese can create a grainy texture when baked.
  • Drain your meat thoroughly after browning and don't skip tasting the tomato sauce before it goes into the final dish—this is your last chance to adjust seasoning to your preference.
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