This pasta bake recipe is a great way to use up leftover roast beef! A slimming-friendly Stroganoff pasta bake that’s sure to become a family favourite. Replace the roast beef with ground beef, or leftover roast chicken.
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A pasta bake is always welcome at our house and this Stroganoff pasta is the current fave! I came up with this recipe as a way to use leftover roast beef (from my Slow Cooker Beef recipe).
It ended up being so delicious that I am now making it with leftover chicken or minced beef (a sort of ground beef Stroganoff).
This easy pasta recipe is also slimming-friendly believe it or not! Take a look at the recipe video and step by step tutorial to see how its done!
Stroganoff Origins
Lovers of Stroganoff will know that this Russian dish takes its name from count Stroganoff who popularised the recipe by serving it at his banquets.
There’s endless variations with beef, chicken or just mushrooms all of them very, very tasty! This simple dish is made with onions, mushrooms, beef/chicken etc, beef stock, mustard and sour cream.
Beef Stroganoff Pasta Bake
For my pasta bake variation I simply added cooked rigatoni, a generous sprinkling of grated Parmesan and baked under the grill until golden.
You could also serve this dish without baking it in the oven but I think it adds a certain magic touch 🙂
Stroganoff Pasta Bake Ingredients
This is a slimming version which includes quark cheese and reduced fat sour cream. It is about 420 calories or 11 Weight Watchers SmartPoints per serving.
You can make this recipe with just sour cream if you prefer. It will be higher in calories but also more delicious, I cannot lie!
- Dried pasta cooked until al dente. I used rigatoni (ziti) but other shapes can be used
- Onions – and garlic if you like
- Mushrooms – I used chestnut (crimini) mushrooms but button mushrooms are also fine.
- Porcini powder – optional but it adds so much flavour so if you find some stir 1-2 teaspoons into the stock
- Beef stock (try a rich beef stockpot from Knorr)
- Worcestershire sauce
- Dijon Mustard
- A little cornflour (cornstarch) diluted in water
- Leftover roast beef trimmed of fat or ground beef (see variation)
- Grated parmesan
- Flat leaf parsley
How to make Stroganoff Pasta Bake
STEP 1. Spray a large deep pan (I used my favourite Chef’s pan) with olive oil spray. Add the sliced onions and mushrooms and cook over low heat, stirring often, until softened – about 10 minutes.
STEP 2. Add the beef stock and Worcestershire sauce and bring to simmer.
STEP 3. Stir in the mustard (I used Dijon you can also use wholegrain).
STEP 4. Add the cornflour slurry, stirring to combine.
STEP 5. Stir in the quark cheese and reduced fat sour cream for a slimming version (use just regular sour cream if preferred).
STEP 6. Add the roast beef (and you can add some of the gravy if you happen to have any) and stir to combine. Have a taste and add salt if needed.
STEP 7. Stir in the cooked pasta so that it is coated in the sauce.
STEP 8. Preheat the grill (broiler)to medium-high. Transfer to a baking dish (or you can use the pan if it is oven safe). If it looking a little dry you can stir in some of the reserved pasta water or a little beef stock. Sprinkle with the grated Parmesan and add freshly ground pepper.
STEP 9. Cook under the grill for about 5 minutes or until golden. Sprinkle with fresh parsley and serve maybe with some steamed greens on the side.
Ground Beef Stroganoff
If you want to make this recipe using beef mince then follow the method below. Detailed instructions in the recipe card.
Spray the pan with olive oil spray and brown the beef, breaking it up with the back of a spoon until nicely coloured. Transfer to a bowl and drain any liquid. Wipe the pan clean.
Follow the recipe as above adding the browned mince in with step 6. Check the seasoning – you will likely need to add more salt in this version. Bake as above or simply serve over pasta and sprinkle with Parmesan.
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Cajun Chicken Pasta
Spicy Prawn Pasta Arrabbiata
Classic Spaghetti Carbonara - slimming-friendly
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Stroganoff Pasta Bake
Ingredients
Stroganoff Pasta Bake
- 400 g | 14oz rigatoni (ziti) pasta cooked until al dente
- 60 ml | ¼ cup reserved pasta water
- Low calorie cooking spray (olive oil spray)
- 2 onions , sliced thinly
- 400 g | 14oz chestnut mushrooms (crimini) or button mushrooms
- 300 ml | 1⅓ cup beef stock (rich beef stockpot from Knorr)
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon Mustard
- 1 tbsp cornflour (cornstarch) diluted in 2 tbsp cold water
- 250 g | 1 cup quark cheese sub with more sour cream if preferred
- 120 g | ½ cup reduced fat sour cream
- 300 g | 1 heaping cup leftover roast beef , fat trimmed
- 3 tbsp grated parmesan
- Handful fat leaf parsley , chopped
- Salt and pepper to season
Ground Beef Stroganoff variation
- 400 g | 14oz rigatoni (ziti) pasta cooked until al dente
- Low calorie cooking spray (olive oil spray)
- 400 g | 14oz lean beef mince (ground beef), 5% fat for a slimming version
- 2 onions , sliced thinly
- 400 g | 14oz chestnut mushrooms (crimini) or button mushrooms
- 300 ml | 1 ⅓ cup beef stock (rich beef stockpot from Knorr)
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon Mustard
- 1 tbsp tomato paste
- 1 tbsp cornflour (cornstarch) diluted in 2 tbsp cold water
- 250 g | 1 cup quark cheese sub with more sour cream if preferred
- 120 g | ½ cup reduced fat sour cream
- 3 tbsp grated parmesan
- Handful fat leaf parsley , chopped
- Salt and pepper to season
Instructions
Leftover Roast Beef Pasta Bake
- Spray a large deep pan (I used my favourite Chef’s pan) with olive oil spray. Add the sliced onions and mushrooms and cook over low heat, stirring often, until softened - about 10 minutes.
- Add the beef stock and Worcestershire sauce and bring to simmer.
- Stir in the mustard (I used Dijon you can also use wholegrain).
- Add the cornflour slurry, stirring to combine.
- Stir in the quark cheese and reduced fat sour cream.
- Add the roast beef (and you can add some of the gravy if you happen to have any) and stir to combine. Have a taste and add salt if needed.
- Stir in the cooked pasta so that it is coated in the sauce.
- Preheat the grill (broiler)to medium-high. Transfer to a baking dish (or you can use the pan if it is oven safe). If it looking a little dry you can stir in some of the reserved pasta water or a little beef stock Sprinkle with the grated Parmesan and add freshly ground pepper.
- Cook under the grill for about 5 minutes or until golden. Sprinkle with fresh parsley and serve maybe with some steamed greens on the side.
Ground Beef Stroganoff
- Spray the pan with olive oil spray and brown the beef, breaking it up with the back of a spoon until nicely coloured. Transfer to a bowl and drain any liquid. Wipe the pan clean.
- Spray the pan again. Add the sliced onions and mushrooms and cook over low heat, stirring often, until softened - about 10 minutes.
- Add the beef stock and Worcestershire sauce and bring to simmer.
- Stir in the mustard and tomato paste.
- Add the cornflour slurry, stirring to combine.
- Stir in the quark cheese and reduced fat sour cream.
- Add the browned beef and stir to combine. Have a taste and add salt if needed.
- Stir in the cooked pasta so that it is coated in the sauce.
- Preheat the grill (broiler)to medium-high. Transfer to a baking dish (or you can use the pan if it is oven safe). Sprinkle with the grated Parmesan and add freshly ground pepper.
- Cook under the grill for about 5 minutes or until golden. Sprinkle with fresh parsley and serve maybe with some steamed greens on the side.
Video
Notes
- Replace leftover roast beef with leftover roast or rotisserie chicken or leftover roast turkey.
- Replace the quark with more sour cream if preferred.
- Serve straight away after mixing with the pasta if you like.
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