Stovetop~40 minComplexity
Pepperoni Pasta Bake
This Pepperoni Pasta Bake delivers 59g protein and 1053 calories per serving, making it a complete dinner that handles most of your daily protein in one meal. Quick-preps 4 servings on the stovetop for batch cooking. Build this into your weekly rotation on training days when calorie and protein targets run higher.
Rate this recipe:
Ingredients
4 servings
- •1 lbs Pasta, Spaghetti, White, Dry
- •1 tbsp Olive oil
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •1 Yellow Onion(55g)
- •0.5 tsp Oregano, Dried
- •4 Garlic(12g)
- •2 cup Pasta Sauce, Marinara, Canned
- •15 oz Canned Diced Tomatoes
- •2 cup Mozzarella Cheese
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •0.5 cup Parmesan Cheese
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •30 Turkey pepperoni(150g)
- •Optional Toppings: Chopped Fresh Basil Or Italian Parsley, Shaved Parmesan Cheese
Grated Parmesan — the shelf-stable canister is fine for cooking.
Instructions
- 1Cook the spaghetti in generously-salted water over high heat according to package directions until al dente, about 8–10 minutes. Drain and set aside.
- 2While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until translucent and softened.
- 3Add the garlic and oregano to the skillet and cook for 1 minute over medium-high heat, stirring constantly, until fragrant.
- 4Remove the skillet from heat. Stir in the marinara sauce, diced tomatoes, cooked spaghetti, three-quarters of the mozzarella, the Parmesan, and the turkey pepperoni until evenly combined.
- 5Preheat the oven to 375°F.
- 6Transfer the pasta mixture to a greased baking dish and spread evenly. Top with the reserved mozzarella in an even layer.
- 7Bake uncovered at 375°F for 20–25 minutes until the cheese is melted and golden brown at the edges.
- 8Divide the pasta bake evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
Nutrition — Per Serving
798
calories
46g
protein
23g
fat
- Carbohydrates
- 100g
- Saturated fat
- 9.9g
- Sodium
- 1691 mg
- Dietary fiber
- 7.2g
4 servings per batch · ~413g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Swap any ingredient and get recalculated macros instantly.
Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Pepperoni Pasta Bake have per serving?
Each serving delivers 59g of protein and 1053 calories, with 35g fat and 125g carbs. The carb-to-protein ratio is ideal for post-workout meals or high-volume eating days.
How long does Pepperoni Pasta Bake take to prep?
This quick prep recipe makes 4 servings via stovetop cooking, batching an entire week of hearty dinners in one session. Minimal active time relative to serving count.
Is Pepperoni Pasta Bake good for muscle gain?
At 59g protein with 125g carbs per serving, this recipe is structured for muscle gain phases where carbohydrates fuel training and recovery. The 1053 calories per serving supports the caloric surplus needed to build muscle.
More like this
Italian Chicken Pasta with Chives
Slow Cooker · 7 servings
34g protein417 cal23g fat
Complexity
View Recipe →+ Plan
