There’s nothing quite like a cheesy, bubbling pasta bake fresh out of the oven. It’s warm, hearty, and satisfies those deep comfort food cravings. But let’s be honest—traditional baked ziti isn’t always the best for our macros. That’s why I created this high protein pasta bake! It’s just as cozy and indulgent, but with a massive protein boost.
Packed with lean protein, fiber, and rich Italian flavors, this recipe lets you enjoy a satisfying meal without sacrificing your health goals. Whether you’re looking for cozy high protein meals or a healthy twist on classic ground beef pasta recipes, this dish delivers. Plus, it’s kid-approved and meal prep-friendly, making it a total win for busy weeknights.
Why You’ll Love This High Protein Pasta Bake
- Nearly 40g of Protein Per Serving: A great way to fuel your muscles while enjoying comfort food.
- Lower in Fat & Calories: Made with lean ground beef and reduced-fat cheese, it’s a healthier alternative.
- Perfect for Meal Prep: It stores and reheats beautifully for stress-free meals.
- Family-Friendly: Even picky eaters won’t guess it’s a “healthier” version!
If you love healthy ground beef pasta recipes, check out this delicious Stuffed Pasta Shells with Ground Beef for another high-protein, cheesy dish.
What is Protein Pasta?
Protein pasta is a game-changer for anyone looking to enjoy pasta while increasing their protein intake. Unlike traditional wheat pasta, these are made from chickpeas, lentils, or pea protein, significantly boosting protein and fiber.
Some popular options include:
- Banza (Chickpea Pasta): Great taste, high protein, and gluten-free.
- Protein+ (Wheat-Based Protein Pasta): A great middle-ground option.
- Red Lentil Pasta: Highest protein content but a stronger flavor.
For this recipe, I used Banza penne, which holds its shape well in a bake and has a mild, traditional pasta-like flavor. But feel free to experiment with different options!
Ingredients for High Protein Pasta Bake
Protein-Packed Ingredients:
- Lean Ground Beef (96/4): Adds flavor and a hefty dose of protein.
- Turkey Pepperoni: A tasty, lower-fat alternative to regular pepperoni.
- Banza Chickpea Pasta: High-protein and gluten-free.
Rich & Cheesy Layers:
- Reduced-Fat Mozzarella Cheese: Melts beautifully while keeping it light.
- Cottage Cheese: The secret to a creamy, protein-packed layer.
- Parmesan Cheese: For that salty, umami kick.
- Egg: Helps bind the cheese mixture for the perfect texture.
Savory Sauce & Seasonings:
- Tomato Sauce: Choose a high-quality marinara for the best flavor.
- Onion, Garlic & Green Pepper: Essential for depth and aroma.
- Italian Seasoning, Salt, & Pepper: The classic seasonings that make everything taste better.
Step-By-Step Instructions for the Best Protein Pasta Bake
1. Preheat & Prep
Set your oven to 375°F. Chop your onion, garlic, and green pepper.
2. Cook the Ground Beef
Heat a large skillet over medium heat and add the lean ground beef. Break it apart and cook until no longer pink. Remove from the pan and set aside.
3. Sauté the Veggies
In the same pan, cook the onion, garlic, and green pepper until soft and fragrant.
4. Make the Sauce
Add the ground beef back in, pour in the tomato sauce, and stir. Chop the turkey pepperoni into small pieces and toss it in. Stir in Italian seasoning, salt, and pepper. Let it simmer on low heat.
5. Boil the Protein Pasta
Cook Banza chickpea pasta to al dente—about 5-6 minutes. Drain and set aside.
6. Make the Cheese Mixture
In a bowl, mix cottage cheese, half the mozzarella, an egg, and Italian seasoning.
7. Assemble the Bake
Layer a 9×13 baking dish with:
- ⅓ of the meat sauce
- ½ of the cooked pasta
- ½ of the cheese mixture
- Repeat the layers, then top with remaining mozzarella and Parmesan.
8. Bake Until Golden & Bubbly
Bake for 15-20 minutes until the cheese is melted and slightly golden.
Pro Tips for the Best High Protein Pasta Bake
- Shred Your Own Cheese: It melts better than pre-packaged shredded cheese.
- Undercook the Pasta Slightly: This prevents mushiness when baked.
- Let It Rest Before Serving: This allows the layers to firm up and enhances the flavors.
If you’re a fan of high protein crock pot recipes, check out this Crockpot Garlic Parmesan Chicken Pasta for another delicious, protein-packed meal!
Recipe Variations to Try
- Swap the Ground Beef: Try ground turkey, bison, or chicken for variety.
- Add More Veggies: Mushrooms, zucchini, or spinach add extra nutrients.
- Spicy Kick: Add red pepper flakes or hot Italian sausage for extra heat.
Serving Suggestions
Pair this protein pasta bake with:
- A fresh kale salad for added greens.
- Garlic sourdough toast for an extra indulgence.
For more cozy high protein meals, try this Creamy Garlic Parmesan Chicken Pasta.
Storage & Meal Prep Tips
- Refrigerate: Store in an airtight container for 3-4 days.
- Freeze: Freeze in portions for up to 3 months.
- Reheat: Microwave for 1-2 minutes or bake at 350°F until heated through.
Nutritional Breakdown (Per Serving)
- Calories: 413
- Protein: 39g
- Fat: 14g
- Carbs: 37g
- Fiber: 7g
FAQs
Can I make this gluten-free?
Yes! Just use gluten-free protein pasta like Banza or lentil pasta.
What’s the best protein pasta?
Banza is my favorite for taste and texture, but Protein+ is another good option.
Can I use regular pasta?
Sure, but it will lower the protein and fiber content.
How long does this last in the fridge?
Up to 4 days when stored in an airtight container.
High Protein Pasta Bake
Ingredients
- Protein & Pasta:
- 1 lb lean ground beef 96/4
- 1 pack 12 oz Banza Chickpea Pasta (penne or ziti)
- ½ cup turkey pepperoni chopped
- Cheese Mixture:
- 1 cup reduced-fat mozzarella cheese shredded (divided)
- 1 cup cottage cheese
- ¼ cup grated parmesan cheese
- 1 large egg
- Sauce & Vegetables:
- 1 jar 24 oz marinara sauce
- ½ onion diced
- 3 garlic cloves minced
- 1 green bell pepper chopped
- Seasonings:
- 1 tbsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional
Instructions
- Preheat oven to 375°F. Chop onion, garlic, and green pepper.
- In a skillet over medium heat, cook the ground beef until no longer pink. Remove and set aside.
- Using the same skillet, cook onion, garlic, and green pepper until soft and fragrant.
- Add the beef back to the skillet. Pour in the marinara sauce, add chopped turkey pepperoni, and stir in seasonings. Let simmer on low heat.
- Bring a large pot of salted water to a boil. Cook Banza pasta to al dente (about 5-6 minutes). Drain and set aside.
- In a bowl, combine cottage cheese, half the mozzarella, grated parmesan, egg, and Italian seasoning. Stir well.
- Grease a 9x13-inch baking dish. Spread ⅓ of the meat sauce on the bottom. Layer with ½ of the pasta, then ½ of the cheese mixture. Repeat layers. Finish by topping with the remaining mozzarella and a sprinkle of parmesan.
- Bake uncovered for 15-20 minutes until cheese is melted and golden.
- Let the pasta bake sit for 5 minutes before serving. Garnish with fresh basil or parsley.
Notes
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Reheating: Microwave for 1-2 minutes or bake at 350°F until warm.
- Variations: Swap ground beef for turkey or bison, or add mushrooms and spinach for extra veggies.
This high protein pasta bake is everything you love about baked ziti but with a healthier twist. It’s comforting, filling, and packed with protein to keep you energized. Whether you’re meal prepping, feeding a hungry family, or just craving something cozy, this dish is a must-try.
For another delicious twist on pasta, check out this Buffalo Wild Wings Garlic Parmesan Chicken Pasta.
Now go make this pasta bake, and let me know how you like it!
