Pin It My coworker Sarah kept raving about meal-prepping this pizza pasta bake, insisting it was the only dinner that satisfied her post-gym hunger while tasting like actual comfort food. I was skeptical until a Tuesday night when I had nothing in the pantry except pasta, ground beef, and Greek yogurt—the holy trinity of desperation cooking. What emerged from the oven was golden, bubbling, and somehow tasted like pizza night met a protein shake, except nowhere near as sad. That first forkful changed how I thought about casseroles.
I made this for my friend Marcus when he was training for a half-marathon, and watching him eat three servings in one sitting—while actually complimenting the flavor instead of just tolerating it—made me realize this wasn't just meal prep food, it was genuinely good. The pepperoni crisps up just enough to remind you of pizza night, and the yogurt underneath keeps everything from being heavy. He's now made it twice himself and texts me photos like we're sharing a inside joke.
Ingredients
- Lean ground beef (300 g): Use the leanest you can find—the more fat you trim, the less grease pools on top and the cleaner the final dish tastes.
- Turkey or regular pepperoni (60 g): Slice it yourself if you can; pre-packaged sometimes gets a bit rubbery in the oven, while fresh-sliced stays slightly crispy.
- High-protein pasta (350 g): Penne or fusilli work best because they catch the sauce; don't skip this for regular pasta or the whole thing becomes a starchy mush.
- Plain Greek yogurt (250 g): Non-negotiable—use 0-2% fat so it doesn't split in the oven and the sauce stays creamy instead of weeping liquid.
- Part-skim mozzarella (150 g): Shred it fresh if you have time; the pre-shredded stuff has anti-caking agents that make melting less smooth.
- Grated Parmesan (40 g): This is your umami anchor—don't skimp or substitute, it's the difference between pizza-flavored and actually tasting like pizza.
- Large egg (1): Acts as a binder so the yogurt sauce doesn't separate; room temperature works better than cold.
- Onion and garlic: The flavor foundation—rushing through mincing these means you miss the golden moment where they become sweet and tender.
- Canned crushed tomatoes (400 g): San Marzano if your budget allows; regular works but sometimes tastes tinny without the extra seasoning.
- Red bell pepper (optional): Adds sweetness and texture; I skip it sometimes when peppers are bland, but in summer I use two.
- Baby spinach (optional): Toss it in raw at the end so it wilts from residual heat without turning bitter and brown.
- Dried oregano and basil (1 tsp each): Use dried here, not fresh—fresh herbs disappear into the sauce and you lose their definition.
- Chili flakes (optional): A whisper of heat that reminds you this is pizza, not just pasta.
- Olive oil: For sautéing the base—don't use extra virgin here, regular olive oil has a higher smoke point.
Instructions
- Set the stage:
- Preheat your oven to 200°C (400°F) and grease a 9x13-inch baking dish with a bit of olive oil or butter. You want it slick enough that nothing sticks but not so much that you're cooking in a pool.
- Pasta prep:
- Bring a large pot of salted water to a rolling boil—the water should taste like the sea, not a pool. Cook your pasta to just al dente, drain it, and set it aside; it'll finish cooking in the oven so you don't want it soft yet.
- Build your flavor base:
- Heat a drizzle of olive oil in a large skillet over medium heat and add your finely chopped onion and diced bell pepper if using. Let them sit and soften for 3-4 minutes without stirring constantly—they should turn translucent and a little golden at the edges.
- Garlic moment:
- Add your minced garlic and stir for about a minute until the kitchen smells incredible and nothing is catching on the pan.
- Brown the meat:
- Add your lean ground beef and use a wooden spoon to break it up as it cooks, about 5-7 minutes total. You want it broken into small pieces, not clumpy, and you're looking for no pink—drain off any excess fat if it pools noticeably.
- Sauce time:
- Stir in your crushed tomatoes, dried oregano, dried basil, and chili flakes if you're using them. Let it simmer gently for 5 minutes so the flavors actually marry instead of just sitting together. Taste and adjust salt and pepper—this is when you taste for your own seasoning preference.
- Yogurt sauce magic:
- In a separate bowl, whisk together your Greek yogurt, half the mozzarella, Parmesan, and egg until you get a smooth, creamy mixture with no lumps. Season it lightly with salt and pepper—remember the cheeses are already salty.
- The combine:
- Pour your drained pasta into a large bowl, add the beef-tomato mixture, then fold in the yogurt-cheese sauce gently until everything is coated. This is when you add your spinach too if using it—the heat will wilt it perfectly.
- Into the dish:
- Transfer the entire mixture into your prepared baking dish and spread it into a relatively even layer. Top with the remaining mozzarella and arrange your pepperoni slices on top like you're giving it one last moment of care.
- The bake:
- Bake for 20-25 minutes until the top is golden-brown and bubbling at the edges. When you see those bubbles coming up around the sides, that's when you know the sauce is actually hot all the way through.
- Rest and serve:
- Let it sit for 5 minutes after you pull it out—this lets the structure set so you can actually serve it without it being a slop. This is hard to wait for but trust it.
Pin It The first time I brought this to a potluck, someone asked if I'd hired a caterer, and I almost didn't correct them because the compliment felt too good. It was a Thursday night in someone's kitchen with terrible lighting and a wonky oven, yet this casserole emerged looking like it belonged in a magazine. That moment told me this recipe has something special—it transforms basic ingredients into something that makes people forget they're eating high-protein meal prep.
Why This Works Better Than Regular Pizza Pasta
Traditional pizza pasta bakes rely on heavy cream or ricotta, which leaves you feeling sluggish and satisfied in that overstuffed way. Greek yogurt does the same creamy job but with actual protein woven into the texture, so you get full without that lead-in-your-stomach feeling. The combination of yogurt, mozzarella, and Parmesan creates a sauce that's genuinely flavorful rather than just rich—it actually tastes like you're eating real pizza, not a casserole pretending.
The Pepperoni Question
I tested this recipe both with turkey pepperoni and regular, and honestly, regular pepperoni wins for flavor, though turkey pepperoni keeps calories lower if that matters to you. The heat of the oven renders the fat slightly, so the pepperoni circles get these crispy, browned edges that give you little bursts of salt and smoke throughout each bite. If you use turkey pepperoni, add it a few minutes before serving so it doesn't dry out completely in the oven.
Storage and Reheating Wisdom
This casserole was made for leftovers—it actually tastes better on day two after the flavors have mingled overnight. Store it covered in the fridge for up to four days, and when you reheat, cover it with foil and warm it at 180°C for about 15 minutes so the cheese doesn't brown again before the center heats through. Cold straight from the fridge is honestly pretty good too if you're in a rush and want a high-protein cold lunch.
- Divide leftovers into single-serving containers immediately after cooling so you're not tempted to eat straight from the baking dish for three days like I do.
- Don't freeze this—the yogurt sauce breaks when it thaws and becomes watery and separated, so eat within four days or it's wasted.
- Pair with a simple green salad and a glass of Chianti if you want to feel fancy, or just eat it straight from a bowl while standing at the kitchen counter like the rest of us.
Pin It This recipe has become my answer to the question of how to eat like an athlete without sacrificing actual flavor or joy. Make it once and you'll understand why it's become a weekly staple in my rotation.
Recipe FAQs
- → Can I make this casserole ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → What can I substitute for Greek yogurt?
Ricotta cheese blended with a splash of milk works well. For a dairy-free option, try unsweetened cashew or almond yogurt, though the texture may vary slightly.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave with a splash of water to prevent drying, or cover with foil and warm in a 350°F oven.
- → Can I freeze this pasta bake?
Absolutely. Wrap the cooled dish tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work well in this dish?
Mushrooms, black olives, diced zucchini, or bell peppers complement the pizza flavors beautifully. Add them during the beef sauté step so they cook through properly.
- → Is the yogurt flavor noticeable?
The Greek yogurt provides tang and creaminess without an overwhelming yogurt taste. The combination with mozzarella, Parmesan, and seasoned beef creates a balanced, rich flavor profile.