# 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 and 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 - 1/4 cup grated Parmesan cheese
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/4 teaspoon crushed red pepper flakes
15 - Salt and black pepper to taste
→ Topping
16 - 1/2 cup part-skim shredded mozzarella cheese
17 - 1 oz pepperoni, sliced
18 - Fresh basil or parsley, chopped
# Steps to follow:
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 according to package directions until just al dente. Drain well and set aside.
03 - Heat a large skillet over medium heat. Add ground beef, breaking it apart with a spoon, until fully browned and cooked through, approximately 5 to 7 minutes. Transfer to a plate if needed.
04 - In the same skillet, add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, diced bell pepper, and sliced mushrooms. Sauté for an additional 3 minutes until vegetables are tender. Return ground beef to the skillet if removed.
05 - Stir in marinara sauce, dried oregano, dried basil, and crushed red pepper flakes. Simmer the mixture for 5 minutes. Season with salt and black pepper to taste. Drain excess fat if necessary.
06 - In a medium bowl, whisk together Greek yogurt, 1 cup mozzarella cheese, and grated Parmesan cheese until smooth and well combined.
07 - In a large mixing bowl, combine the cooked pasta, beef-vegetable sauce, sliced pepperoni, and yogurt-cheese mixture. Toss thoroughly until all ingredients are evenly coated.
08 - Pour the pasta mixture into the prepared 9x13-inch baking dish, spreading it evenly.
09 - Sprinkle the remaining 1/2 cup mozzarella cheese over the top and distribute additional pepperoni slices across the surface.
10 - Bake uncovered for 20 minutes until the cheese is melted, the edges are bubbly, and the top is golden brown.
11 - Remove from oven and allow the dish to rest for 5 minutes. Garnish with fresh chopped basil or parsley. Serve while warm.
