High Protein Pizza Pasta (Print Version)

A protein-rich pasta bake with lean beef, pepperoni, and creamy yogurt-cheese sauce baked until bubbly and golden.

# What 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
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, sliced
18 - Fresh basil or parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
02 - Cook pasta in a large pot of salted boiling water until just al dente, approximately 8-10 minutes. Drain through a colander and set aside.
03 - In a large skillet over medium heat, cook ground beef, breaking it into small pieces, until browned and cooked through, approximately 6-8 minutes. Add onion and cook for 3-4 minutes until softened. Stir in garlic, bell pepper, and mushrooms; sauté for an additional 3 minutes. Drain excess fat if necessary.
04 - Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes over medium heat. 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 the mixture reaches a smooth, creamy consistency.
06 - In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss thoroughly to ensure all pasta is evenly coated with sauce.
07 - Pour the pasta mixture into the prepared baking dish, spreading evenly. Top with remaining ½ cup mozzarella cheese and additional pepperoni slices.
08 - Bake uncovered for 20 minutes, until the top is bubbly and golden brown around the edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley and serve warm.

# Expert Advice:

01 -
  • Protein powerhouse: With high-protein pasta, lean ground beef, and Greek yogurt, each serving packs an impressive 31g of protein.
  • Family-friendly flavor: The familiar taste of pizza in a hearty pasta format appeals to picky eaters and food enthusiasts alike.
  • Make-ahead marvel: Prepare it on Sunday for protein-rich meals throughout the busy week.
  • Balanced nutrition: The creamy Greek yogurt sauce adds protein without excessive calories from heavy cream.
02 -
  • Prep ahead: Assemble the casserole up to 24 hours in advance and refrigerate, adding 5-10 minutes to baking time when cooking from cold.
  • Portion control: This recipe freezes beautifully in individual portions for quick high-protein meals when needed.
  • Texture matters: Don't overcook the pasta initially as it will continue cooking during baking.
  • Protein boost: Add a scoop of unflavored protein powder to the yogurt mixture for even more protein.
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