High-Protein Pizza Pasta Bake (Printable)

A hearty casserole blending pizza flavors with pasta, lean beef, pepperoni, and creamy yogurt sauce baked until golden.

# What You 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

# Directions:

01 - Preheat the oven to 400°F. Grease a large 9x13-inch baking dish with oil or cooking spray.
02 - Cook the high-protein pasta in a large pot of salted boiling water until just al dente, approximately 8–10 minutes. 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 until fragrant.
05 - Add the lean ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, approximately 5–7 minutes. 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 bowl, mix the Greek yogurt, half of the mozzarella, Parmesan, and egg until smooth. Season lightly with salt and pepper.
08 - Combine the cooked pasta, beef-tomato mixture, and yogurt-cheese sauce in a large bowl. Mix well to ensure even distribution.
09 - Transfer the combined mixture to the prepared baking dish. Top with the remaining mozzarella and arrange pepperoni slices evenly over the surface.
10 - Bake for 20–25 minutes, or until bubbly and golden brown. Remove from the oven and let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes indulgent like pizza but delivers nearly 40 grams of protein per serving without feeling like a punishment.
  • The Greek yogurt creates this creamy, tangy sauce that replaces heavy cream while keeping everything light.
  • One dish, minimal cleanup, and your oven does most of the work while you relax.
02 -
  • Don't skip the resting time after baking—it's the difference between a sloppy, sliding mess on your plate and a slice that holds together with pride.
  • If your yogurt sauce looks too thick, add a splash of milk or pasta water to loosen it before mixing with the pasta, otherwise it won't coat everything evenly.
03 -
  • Shred your own mozzarella from a block instead of using pre-shredded—the anti-caking agents prevent it from melting smoothly and you'll get weird grainy pockets.
  • Drain any excess fat from the beef before adding the tomatoes, or your final dish will be greasy despite being high-protein.
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