A hearty, protein-packed pasta bake featuring lean beef, pepperoni, and creamy sauce, baked to melty perfection.
# What You 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 for topping
18 - Fresh basil or parsley, chopped
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef, breaking it apart, until browned and cooked through. Add onion and cook 3-4 minutes until softened. Stir in garlic, bell pepper, and mushrooms; sauté for 3 minutes. Drain excess fat if necessary.
04 - Stir marinara sauce, oregano, basil, and red pepper flakes into the meat mixture. Simmer for 5 minutes. Season with salt and pepper to taste.
05 - In a bowl, whisk together Greek yogurt, 1 cup mozzarella, and Parmesan until smooth and well combined.
06 - In a large mixing bowl, combine cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss thoroughly to coat all ingredients evenly.
07 - Pour mixture into prepared baking dish. Top with remaining ½ cup mozzarella and additional pepperoni slices.
08 - Bake uncovered for 20 minutes until bubbly and golden brown.
09 - Remove from oven and let rest 5 minutes. Garnish with fresh basil or parsley. Serve warm.
