High-Protein Pizza Pasta (Printable)

A protein-rich pasta bake with lean beef, pepperoni, yogurt, and melted mozzarella cheese.

# Components:

→ 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 for topping
18 - Fresh basil or parsley, chopped

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Add pasta and cook until just al dente according to package directions. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef, breaking it into small pieces, until browned and cooked through. Add onion and cook 3 to 4 minutes until softened. Stir in garlic, bell pepper, and mushrooms; sauté another 3 minutes. Drain excess fat if needed.
04 - Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes. Season with salt and pepper to taste.
05 - In a bowl, whisk together Greek yogurt, 1 cup mozzarella cheese, and Parmesan cheese 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 pasta evenly.
07 - Pour mixture into prepared baking dish. Top with remaining ½ cup mozzarella cheese and extra pepperoni slices.
08 - Bake uncovered for 20 minutes until bubbly and golden brown on top.
09 - Let rest 5 minutes before garnishing with fresh basil or parsley. Serve warm.

# Expert Advice:

01 -
  • It tastes like pizza night but actually counts as a solid protein meal your body will thank you for.
  • The creamy Greek yogurt sauce keeps everything moist without the heaviness of traditional cream, and it genuinely fooled my skeptical friends.
  • You can have it on the table, completely baked, in under an hour, which makes it perfect for when hunger hits hard.
02 -
  • Don't skip the resting period because those five minutes actually matter and prevent the whole thing from falling apart on your plate.
  • The Greek yogurt sauce won't look as thick as heavy cream would be, but it sets up as it cools and creates a texture that's creamy without being heavy.
03 -
  • Brown your ground beef in a hot pan without moving it around too much at first, so you get actual caramelization instead of just gray cooked meat.
  • Don't be shy with the seasoning in the sauce because pasta has a way of muting flavors, so taste aggressively and adjust before it bakes.
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