Hearty pasta bake with pizza flavors, lean beef, and creamy yogurt-cheese sauce for 37g protein per serving.
# What You'll Need:
→ 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
# Method:
01 - Preheat oven to 400°F. Grease a large baking dish and set aside.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and bell pepper if using; sauté 3–4 minutes until softened.
04 - Add minced garlic and cook for 1 minute more.
05 - Add lean ground beef and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
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 bowl, mix Greek yogurt, half of the mozzarella, Parmesan, and egg until smooth. Season lightly with salt and pepper.
08 - Combine cooked pasta, beef-tomato mixture, and yogurt-cheese sauce in a large bowl. Mix well.
09 - Transfer mixture to prepared baking dish. Top with remaining mozzarella and arrange pepperoni slices over the top.
10 - Bake for 20–25 minutes or until bubbly and golden. Let rest for 5 minutes before serving.
