Save My neighbor stopped by one evening smelling something incredible wafting from my kitchen and asked what I was making. When I explained it was pasta bake meets pizza, her eyes lit up. That's when I realized I'd stumbled onto something special: a dish that feels indulgent and comforting but actually fuels you properly. It's become my go-to when I need to feed people well without spending hours at the stove.
I made this for my sister after she mentioned wanting to eat better, and watching her go back for thirds told me everything. She'd been skeptical about the Greek yogurt in the sauce, but once it baked and melted into the pasta, she stopped analyzing and just enjoyed. That moment made me understand that good food doesn't need to announce its health benefits.
Ingredients
- Lean ground beef (300 g): The backbone of your sauce, it browns quickly and adds richness without overwhelming the other flavors, so don't skip browning it thoroughly.
- Turkey or regular pepperoni (60 g, sliced): This is your pizza signature, scattered on top where it gets slightly crispy and reminds everyone exactly what they're eating.
- High-protein pasta (350 g): Choose penne or fusilli so the sauce clings properly, and cooking it just to al dente keeps it from turning mushy during baking.
- Plain Greek yogurt (250 g): The secret weapon that sounds weird until you taste it, it adds creaminess and protein without the heaviness of traditional béchamel.
- Part-skim mozzarella (150 g, shredded): Half goes into the sauce for body, half gets scattered on top for that golden, bubbly finish you're after.
- Grated Parmesan (40 g): A smaller amount adds genuine depth and umami that makes people ask what your secret ingredient is.
- Large egg: It binds the yogurt sauce and helps it set properly in the oven so it doesn't separate.
- Small onion, finely chopped: The aromatics matter here, building flavor as they soften and sweeten in the oil.
- Garlic (2 cloves, minced): Add it after the onion softens so it doesn't burn and turn bitter.
- Canned crushed tomatoes (400 g): Quality matters because this is your sauce base, and good tomatoes make the whole dish taste fresher.
- Red bell pepper, diced (optional): It adds sweetness and texture, especially if you're making this for people who appreciate a vegetable.
- Baby spinach (100 g, optional): Stir it in at the last second so it just wilts and adds nutrition without changing the dish's identity.
- Dried oregano and basil (1 tsp each): These are non-negotiable for pizza flavor, so don't skip them or substitute fresh at this stage.
- Chili flakes (½ tsp, optional): A whisper of heat that makes people wonder why it tastes so good without being able to pinpoint why.
- Olive oil: Just enough to sauté without making everything heavy.
Instructions
- Get your oven ready and prep your vessel:
- Preheat to 200°C (400°F) and grease your baking dish generously so nothing sticks to the sides. This step takes a minute but saves frustration later.
- Cook the pasta until just shy of tender:
- Boil it in salted water until al dente, then drain and set aside. It'll finish cooking in the oven, so don't overdo it now.
- Build your flavor base with vegetables:
- Drizzle olive oil in a large skillet over medium heat, add your onion and bell pepper if using, and let them soften for 3 to 4 minutes until they're starting to turn golden. You'll smell when they're happy.
- Wake up the garlic:
- Add minced garlic and cook for just 1 minute, stirring constantly so it softens without browning. The aroma changes completely when it's ready.
- Brown your beef properly:
- Add the lean ground beef and break it up with a spoon as it cooks, letting it brown on all sides for 5 to 7 minutes. This browning step is where flavor lives, so don't rush it.
- Build the tomato sauce:
- Stir in crushed tomatoes, oregano, basil, chili flakes if using, and spinach if using. Let everything simmer together for 5 minutes so the flavors merge, then taste and season with salt and pepper.
- Create the creamy sauce that makes people ask questions:
- In a separate bowl, whisk together Greek yogurt, half of the mozzarella, Parmesan, and egg until completely smooth. Season lightly with salt and pepper, keeping in mind the other elements are already seasoned.
- Bring everything together:
- In a large bowl, combine the cooked pasta, beef-tomato mixture, and yogurt-cheese sauce, folding gently so the pasta gets coated evenly without breaking.
- Transfer and top:
- Pour the mixture into your prepared baking dish, spread it evenly, then scatter the remaining mozzarella on top. Arrange pepperoni slices over the cheese in whatever pattern makes you happy.
- Bake until golden and bubbling:
- Bake for 20 to 25 minutes until the edges are bubbling and the top is golden brown. Let it rest for 5 minutes before serving so the sauce sets and you don't burn your mouth on the first bite.
Save There's a particular satisfaction that comes from pulling this out of the oven: the cheese bubbling at the edges, the pepperoni crispy on top, the whole kitchen smelling like pizza and home cooking. It's the kind of dish that makes people feel cared for without requiring you to spend the whole day cooking.
Why This Works as a Weeknight Dinner
Most high-protein meals feel like obligations you're forcing down, but this one tastes like a treat. The Greek yogurt gives you protein without the grainy texture of lean meat alone, and the melted cheese makes everything feel decadent even though you're not overloading on fat. It's proof that healthy eating doesn't have to taste austere.
Making It Your Own
The beauty of a bake like this is its flexibility without losing its identity. I've added mushrooms when I had them, thrown in olives for extra pizza character, and even swapped ground turkey for beef when that's what I had on hand. The foundation stays solid no matter what you adjust.
Serving and Storage Wisdom
Serve this with a simple green salad to cut through the richness, or if you're feeling celebratory, pour a glass of Chianti alongside. Leftovers actually improve after a day in the fridge as the flavors continue to merge, and you can reheat individual portions in the microwave without drying things out.
- Store leftovers covered in the fridge for up to 4 days, and it reheats beautifully in a 160°C oven for about 12 minutes.
- You can assemble this dish up to 8 hours ahead and bake it when you're ready, making it perfect for busy weeknights.
- Double the recipe easily if you're feeding more people, just add 10 extra minutes to the baking time.
Save This recipe exists because food should nourish your body and your spirit at the same time. It's become the dish I make when I want people to feel good and satisfied, and that matters more than any single ingredient ever could.
Recipe FAQ
- → Can I make this bake ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake for an additional 5-10 minutes if baking directly from the refrigerator.
- → What makes the sauce creamy?
Greek yogurt combined with mozzarella, Parmesan, and an egg creates a rich, creamy sauce that holds everything together while baking.
- → Can I freeze leftovers?
Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C until warmed through.
- → How do I increase the protein content?
Use high-protein pasta varieties, add extra lean ground beef, or incorporate cottage cheese into the yogurt mixture for additional protein.
- → What vegetables work well in this bake?
Mushrooms, olives, zucchini, or broccoli florets complement the pizza flavors beautifully. Add them during step 6 with the spinach.
- → Can I use different meat?
Ground turkey, chicken, or Italian sausage work equally well. For a vegetarian version, use plant-based crumbles or extra vegetables and beans.