High-Protein Pizza Pasta Bake (Printable version)

A satisfying casserole blending pizza flavors with pasta, lean beef, and a tangy yogurt-cheese topping.

# What you need:

→ Proteins

01 - 300g lean ground beef
02 - 60g turkey or regular pepperoni, sliced

→ Pasta

03 - 350g 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

# Steps to follow:

01 - Preheat the oven to 400°F. Grease a large 9x13-inch baking dish with olive oil or cooking spray.
02 - Cook the pasta in a large pot of salted boiling water until just al dente, following package directions. 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 and cook for 1 minute until fragrant.
05 - Add the lean ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
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 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 until evenly coated.
09 - Transfer the mixture to the prepared baking dish. Top with remaining mozzarella and arrange pepperoni slices evenly over the surface.
10 - Bake for 20–25 minutes until the top is bubbly and golden brown. Remove from oven and let rest for 5 minutes before serving.

# Expert tips:

01 -
  • It delivers real protein without tasting like a fitness plate—this is genuinely delicious food that happens to be packed.
  • Everything happens in one baking dish, which means less time scrubbing and more time savoring.
  • The Greek yogurt creates a creamy sauce that's richer than it has any right to be, and nobody will guess the secret ingredient.
02 -
  • Don't skip the resting period or you'll end up with a sloppy serving—those 5 minutes make the difference between structured bites and soupy regret.
  • Greek yogurt can break if the oven temperature is too high, so resist the urge to blast it; 200°C is the sweet spot where it turns creamy, not grainy.
  • Undercooking the pasta slightly is essential—it will firm up as it bakes and you want it tender, not mushy.
03 -
  • Buy block cheese and shred it yourself—pre-shredded has anti-caking agents that prevent it from melting as smoothly as you want.
  • Don't let the yogurt mixture sit once it's made; combine everything while the meat sauce is still warm so the cheese melts evenly throughout.
  • If you catch the top browning too fast, tent it loosely with foil for the last few minutes—you want golden, not burnt.
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