High-Protein Pizza Pasta Auflauf

Combine the irresistible flavors of a classic pepperoni pizza with the hearty comfort of a baked pasta dish in this High-Protein Pizza Pasta Bake. This recipe is designed for those who want to enjoy deep, savory satisfaction without compromising their nutritional goals. By incorporating lean ground beef and a clever Greek yogurt-based cheese sauce, this meal delivers a massive protein punch while maintaining a creamy, indulgent texture that the whole family will love.

Merken

Traditional pasta bakes can often feel heavy, but this version uses high-protein pasta and fresh vegetables like baby spinach and bell peppers to add volume and nutrients. The result is a bubbling, golden masterpiece that provides the perfect balance of carbohydrates, fats, and proteins, ensuring you stay fueled and satisfied long after dinner is over.

Ingredients

• 300 g lean ground beef
• 60 g turkey or regular pepperoni, sliced
• 350 g high-protein pasta (penne or fusilli)
• 250 g plain Greek yogurt (0–2% fat)
• 150 g part-skim mozzarella cheese, shredded
• 40 g grated Parmesan cheese
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 400 g canned crushed tomatoes
• 1 red bell pepper, diced (optional)
• 100 g baby spinach, roughly chopped (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp chili flakes (optional)
• Salt and black pepper, to taste
• Olive oil, for sautéing

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Instructions

Step 1

Preheat the oven to 200°C (400°F). Grease a large baking dish.

Step 2

Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.

Step 3

Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and bell pepper (if using); sauté for 3–4 minutes until softened.

Step 4

Add the garlic and cook for 1 minute more.

Step 5

Add the lean ground beef and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.

Step 6

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.

Step 7

In a bowl, mix Greek yogurt, half of the mozzarella, Parmesan, and egg until smooth. Season lightly with salt and pepper.

Step 8

Combine the cooked pasta, beef-tomato mixture, and yogurt-cheese sauce in a large bowl. Mix well.

Step 9

Transfer the mixture to the prepared baking dish. Top with remaining mozzarella and arrange pepperoni slices over the top.

Step 10

Bake for 20–25 minutes, or until bubbly and golden. Let rest for 5 minutes before serving.

Zusatztipps für die Zubereitung

To prevent the pasta from becoming mushy, ensure you drain it while it still has a firm bite (al dente), as it will continue to cook in the sauce while in the oven. If your Greek yogurt is particularly thick, you can whisk the egg into it thoroughly first to ensure a smooth, clump-free sauce before mixing it with the other ingredients.

Varianten und Anpassungen

For an even leaner profile, swap the beef for ground turkey or chicken breast. If you want to increase the 'pizza' flavor, consider adding sliced black olives or canned mushrooms into the sauce mixture. For dietary needs, this recipe works beautifully with whole wheat or gluten-free high-protein pasta varieties.

Serviervorschläge

This hearty bake is best served alongside a crisp, simple green salad with a light balsamic vinaigrette to balance the savory flavors. For a truly special dinner, pair a serving of this bake with a glass of Chianti, which complements the tomato and herb notes perfectly.

Merken

This High-Protein Pizza Pasta Bake is the ultimate solution for those nights when you crave comfort food but want to stay on track with your fitness goals. It is filling, flavorful, and incredibly easy to customize to your liking. Whip up this bubbling casserole tonight and enjoy a high-protein feast that doesn't compromise on taste!

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

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Rezept-Fragen und Antworten

→ Kann ich das Hackfleisch ersetzen?

Ja, Truthahn- oder Hähnchenhack funktionieren hervorragend als leichtere Alternative. Für eine vegetarische Version können Sie pflanzliches Hack oder Linsen verwenden.

→ Wie lagere ich Reste am besten?

Kühlen Sie den Auflauf vollständig ab und bewahren Sie ihn bis zu 4 Tage im Kühlschrank in einem verschlossenen Behälter auf. Er lässt sich auch hervorragend Portionsweise einfrieren und bis zu 3 Monaten lagern.

→ Welche Pasta eignet sich am besten?

Penne oder Fusilli aus High-Protein-Getreide sind ideal, da ihre Formen die Soße perfekt halten. Vollkorn-Varianten funktionieren ebenfalls gut und zusätzliche Ballaststoffe liefern.

→ Kann ich den Auflauf vorbereiten?

Definitiv! Sie können das Gericht bis zu 24 Stunden im Voraus zusammenstellen, ungebacken im Kühlschrank lagern und vor dem Servieren einfach backen. Erhöhen Sie die Backzeit gegebenenfalls um 5-10 Minuten.

→ Wie mache ich ihn vegetarisch?

Ersetzen Sie das Rinderhack durch pflanzliches Hack oder Linsen und verzichten Sie auf die Pepperoni. Extra Gemüse wie Pilze, Oliven oder Zucchini sorgen für weiterhin herzhaften Geschmack.