Save There's something about the smell of ground beef hitting a hot skillet that makes me feel like I'm actually cooking something worthwhile. One Tuesday night, I had leftover Greek yogurt, a craving for pizza, and absolutely no desire to order takeout again. That's when this pasta bake came together—a wild experiment that somehow worked perfectly and has been my go-to ever since when I need to feel like I nailed dinner without spending hours in the kitchen.
I made this for my sister's book club night, and watching everyone go back for seconds while pretending it was casual was honestly hilarious. She texted me the next day asking for the recipe, which meant I'd finally created something worth remembering. It's become the dish I make when I want to impress people without them knowing how easy it actually was.
Ingredients
- High-protein penne or rotini pasta, 12 oz: The shape matters here—tubes and twists catch the sauce better than smooth pasta, and that high-protein version keeps you full longer without tasting like cardboard.
- Lean ground beef, 8 oz: Brown it until it's actually brown, not gray, and don't skip draining the fat or your sauce gets greasy and splits.
- Turkey or regular pepperoni, 2 oz sliced: This gives you that pizza flavor without drowning everything in salt and oil, though the regular stuff works just fine if that's what you have.
- Medium onion and garlic, 2 cloves minced: These two are non-negotiable because they're what actually make your kitchen smell incredible and your sauce taste less like canned tomatoes.
- Bell pepper and mushrooms: Optional but honestly worth it—mushrooms add umami depth and bell pepper brings brightness that the sauce needs.
- Low-sodium marinara sauce, 2 cups: Pick a brand you'd actually eat straight from the jar because it's doing heavy lifting here.
- Plain Greek yogurt, 1 cup: Use 2% or fat-free and make sure it's plain—vanilla yogurt is a mistake you'll only make once.
- Part-skim mozzarella and Parmesan cheeses: The combo of both cheeses is what makes this taste like pizza baked into pasta instead of just mushy noodles.
- Oregano, basil, and red pepper flakes: Dried herbs are your friends here because fresh ones get lost when everything gets baked together.
Instructions
- Heat your oven and prep the dish:
- Preheat to 375°F and grease a 9x13-inch baking dish with butter or cooking spray so nothing sticks to the bottom when it comes out. Having this ready before you start cooking means no scrambling later.
- Cook the pasta to al dente:
- Boil it in salted water—the salt actually matters because it's the only time you're seasoning the pasta itself. Drain it when it still has a tiny bit of bite because it's going in the oven and will soften more.
- Brown the beef and build flavor:
- Break the ground beef into small pieces as it cooks so you get browning instead of one giant meat rock. Once it's browned, add the onion and let it soften for a few minutes—this is where the magic starts happening.
- Add garlic, veggies, and herbs:
- When the onion turns translucent, throw in your garlic, bell pepper, and mushrooms and give it three minutes. You'll know it's right when the whole kitchen smells like an Italian restaurant.
- Simmer in the sauce:
- Pour in the marinara, add your dried herbs and red pepper flakes, and let it bubble gently for five minutes. Taste it and adjust the seasoning because this is your last chance to fix it before everything gets baked.
- Make the yogurt cheese mixture:
- Whisk together Greek yogurt, one cup mozzarella, and Parmesan until it's smooth and creamy. If it looks lumpy, keep whisking—you want it to blend into the pasta, not sit in chunks.
- Combine everything in one bowl:
- Add the cooked pasta, beef sauce, sliced pepperoni, and yogurt mixture to a large bowl and toss everything together until the pasta is evenly coated. The sauce should look creamy with flecks of meat and vegetables throughout.
- Transfer to baking dish:
- Pour the whole thing into your prepared baking dish and spread it out so it's relatively even. Top with remaining mozzarella and extra pepperoni slices arranged however you want.
- Bake until bubbly and golden:
- Twenty minutes in a 375°F oven gets the cheese melted, the edges golden, and everything heated through. You'll know it's done when it's bubbling around the edges and the top cheese is starting to brown slightly.
- Rest before serving:
- Let it sit for five minutes because the pasta is still absorbing moisture and the whole thing needs to set up slightly. Garnish with fresh basil or parsley if you want to feel fancy, then serve it straight from the dish.
Save My friend texted me a photo of her family eating this the week after she got the recipe, with her eight-year-old giving it a thumbs up. That moment made me realize this isn't just weeknight food—it's the kind of thing that gets made again because it actually works and tastes good, not because someone's trying to prove something.
Why Greek Yogurt Is Your Secret Weapon
Using Greek yogurt instead of heavy cream or ricotta completely changes how this pasta bake sits in your stomach and how your body actually feels after eating it. The protein content is legitimately high without that sluggish, overstuffed feeling you get from cream-based dishes. I started doing this because I was tired of feeling like I needed a nap after dinner, and it turns out Greek yogurt makes pasta bake feel almost light, which sounds impossible but actually works.
The Pizza Pasta Marriage That Actually Makes Sense
This dish bridges the gap between two things you love separately and somehow makes them better together than they'd be on their own. The pepperoni gives you that smoky, salty pizza element, the pasta makes it filling, and the yogurt cheese sauce ties it all together without weighing you down. It's comfort food that doesn't require you to feel guilty about it afterward, which honestly might be the most important feature.
How to Customize This Without Ruining It
The beauty of a pasta bake is that it's flexible enough to use whatever you have without falling apart, but there are definitely some boundaries worth respecting. Swap ground turkey or chicken for beef if you want, add spinach or zucchini if you're feeling virtuous, use whole wheat or chickpea pasta if you want extra fiber. Serve it with a big green salad and a dry Italian red wine and watch people actually finish their plates instead of pushing food around.
- Substitute ground turkey or chicken for the beef if you want leaner protein and prefer white meat.
- Stir in fresh spinach or add zucchini slices if you want more vegetables without completely changing the dish.
- Make it ahead and refrigerate overnight, then bake it the next day—just add five minutes to the baking time.
Save This pasta bake has become my default move when I want to feed people something that tastes intentional without requiring me to spend my entire evening in the kitchen. It's the kind of dish that quietly proves you know what you're doing, even when you were just winging it.
Recipe FAQ
- → Can I use different pasta shapes?
Yes, penne and rotini work beautifully as they catch the sauce well. Other short shapes like fusilli, rigatoni, or even macaroni will work similarly.
- → What makes this high-protein?
The combination of high-protein pasta, lean ground beef, Greek yogurt, and two types of cheese provides 31 grams of protein per serving.
- → Can I make this ahead?
Absolutely. Assemble the dish completely, refrigerate up to 24 hours, then bake when needed. Add 5-10 minutes to baking time if baking from cold.
- → Is the yogurt sauce tangy?
Not noticeably. The Greek yogurt blends seamlessly with mozzarella and Parmesan, creating a creamy, cheesy texture without overpowering tanginess.
- → Can I freeze leftovers?
Yes, individual portions freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven at 350°F until warmed through.
- → What sides pair well?
A crisp green salad with vinaigrette balances the richness. Garlic bread or roasted vegetables like broccoli or zucchini also complement nicely.