High-Protein Pizza Pasta Bake (Printable)

Hearty casserole with pizza flavors, creamy sauce, lean beef, pepperoni, and pasta baked golden.

# What Goes In:

→ 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 Make It:

01 - Preheat oven to 400°F. Grease a large baking dish with cooking spray or oil.
02 - Cook pasta in a large pot of salted boiling water until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper if using; sauté for 3-4 minutes until softened.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Add lean ground beef to skillet, breaking up with a spoon as it cooks, until browned and cooked through. Drain excess fat if necessary.
06 - Stir in 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 mixing bowl, combine Greek yogurt, half of the mozzarella cheese, Parmesan cheese, and egg. Mix until smooth and season lightly with salt and pepper.
08 - In a large bowl, combine cooked pasta, beef-tomato mixture, and yogurt-cheese sauce. Mix thoroughly until evenly distributed.
09 - Transfer pasta mixture to prepared baking dish. Top with remaining mozzarella cheese and arrange pepperoni slices evenly over the surface.
10 - Bake for 20-25 minutes until bubbly and golden brown. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent like real pizza night but delivers 37 grams of protein per serving without any weird powder aftertaste.
  • The creamy yogurt-cheese sauce feels luxurious but costs way less than heavy cream alternatives.
  • You can have it on the table in under an hour, making weeknight cooking feel less like a chore and more like self-care.
02 -
  • Don't use non-fat Greek yogurt or the whole thing becomes watery—you need those few grams of fat for proper sauce texture.
  • The egg is not optional; it's what prevents the yogurt from curdling in the oven and creating a grainy, separated mess.
03 -
  • Brown your meat in a hot-enough pan to get a real sear; this develops deeper flavor that makes people not realize how wholesome this dish actually is.
  • Don't skip the rest time after baking—it lets the egg set completely so your first bite holds together instead of slumping into sauce.
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