Beef Stroganoff Pasta Bake
, Updated Apr 06, 2025
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This Beef Stroganoff Pasta Bake recipe is a great way to use up leftover roast beef! You will also love this Healthy Tuna Pasta Bake
Who loves a pasta bake? It is always welcome at our house and this Beef Stroganoff Pasta Bake 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 bake 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.
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 🙂
Here’s what you will need
This is a slimmed-down pasta bake which includes quark cheese and reduced fat sour cream. 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 flavor 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 cornstarch (cornflour) diluted in water to make a slurry
- Leftover roast beef trimmed of fat or ground beef (see variation)
- Grated parmesan
- Flat leaf parsley, to garnish
How to make Beef Stroganoff Pasta Bake
Take a look at this step by step tutorial – plas note you will find the full recipe, including ingredients in the recipe card at the end of this post.
- 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 for a slimming version (use just regular sour cream if preferred).
- 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 broth. 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
If you want to make this recipe using ground 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 colored. Transfer to a bowl and drain any liquid. Wipe the pan clean.
Follow the recipe as above adding the browned mince in with step 5. 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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I hope you love my Beef Stroganoff Pasta Bake recipe as much as we do! Please leave a rating ⭐⭐⭐⭐⭐ and share your photos on Instagram with @supergolden88 and the tag #supergoldenbakes
Beef Stroganoff Pasta Bake
Equipment
Ingredients
Beef Stroganoff Pasta Bake (with leftover roast beef)
- Low calorie cooking spray (olive oil spray)
- 2 onions , sliced thinly
- 14 oz (400g) mushrooms
- 1 ⅓ cups (300ml) beef broth or stock (rich beef stockpot from Knorr)
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp cornstarch (cornflour) diluted in 2 tbsp cold water
- 1 cup (240g) quark cheese sub with more sour cream if preferred
- ½ cup (120g) sour cream reduced fat if preferred
- 1 ½ cups (350g) roast beef , fat trimmed
- 14 oz (400g) rigatoni cooked until al dente
- ¼ cup (60ml) reserved pasta water
- 3 tbsp grated Parmesan
- Handful fat leaf parsley , chopped
- Salt and pepper to season
Ground Beef Stroganoff variation
- Low calorie cooking spray (olive oil spray)
- 1 pound (450g) ground beef (mince), 5% fat for a slimming version
- 2 onions , sliced thinly
- 14 oz (400g) mushrooms
- 1 ⅓ cups (300ml) beef broth or stock
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon Mustard
- 1 tbsp tomato paste
- 1 tbsp cornstarch (cornflour) diluted in 2 tbsp cold water
- 1 cup (250g) quark cheese sub with more sour cream if preferred
- ½ cup (120g) sour cream reduced fat if preferred
- 14 oz (400g) rigatoni cooked until al dente
- 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 with olive oil spray. Add the sliced onions and mushrooms and cook over low heat, stirring often, until softened – about 10 minutes.Low calorie cooking spray, 2 onions, 14 oz (400g) mushrooms
- Add the beef broth and Worcestershire sauce and bring to simmer. Stir in the mustard, cornstarch slurry, quark cheese and sour cream1 ⅓ cups (300ml) beef broth, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 cup (240g) quark cheese, ½ cup (120g) 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.1 ½ cups (350g) roast beef, 14 oz (400g) rigatoni
- 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.3 tbsp grated Parmesan, ¼ cup (60ml) reserved pasta water
- 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.Handful fat leaf parsley, Salt and pepper to season
Ground Beef Stroganoff Pasta Bake
- Spray the pan with olive oil spray and brown the beef, breaking it up with the back of a spoon until nicely colored. Transfer to a bowl and drain any liquid. Wipe the pan clean.Low calorie cooking spray, 1 pound (450g) ground beef
- Spray the pan again. Add the sliced onions and mushrooms and cook over low heat, stirring often, until softened – about 10 minutes.2 onions, 14 oz (400g) mushrooms
- Add the beef broth (stock) and Worcestershire sauce and bring to simmer.1 ⅓ cups (300ml) beef broth, 1 tbsp Worcestershire sauce
- Stir in the mustard and tomato paste. Add the cornflour slurry quark and sour cream, stirring to combine.1 tbsp cornstarch, 1 tbsp Dijon Mustard, 1 tbsp tomato paste, 1 tbsp cornstarch, 1 cup (250g) quark cheese, ½ cup (120g) 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.14 oz (400g) rigatoni, Salt and pepper to season
- 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.3 tbsp grated Parmesan
- 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.Handful fat leaf parsley
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.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
It looks good, I bookmarked this recipe, we will have to try it, my variation will be to cook in my Masterbuilt vertical charcoal BBQ/Smoker
I cannot access any of your recipes without some kind of advertising popping up all over the place.
Unfortunately I need to able to monetize my content in order to be able to create content. You can always use the “jump to recipe button” ❤️
Very good. I used fresh tenderloin and it was a smash hit w the fam.
Once this dish is cooked, can any leftovers be frozen?
Hi Ann, I must admit I haven’t tried to do that and generally I don’t like to freeze pasta dishes. The leftovers will keep in the fridge for a couple of days.
Hi Lucy.
Thanks for your reply. I made your slow cooker beef recipe which was amazing. I have left over beef and will now make the stroganoff recipe.
Ann
So glad you enjoyed it Ann! It is a favourite with us too.
I’ve tried making Stroganoff a couple of times and just could never get the right taste but this one is a winner! We made the roast on Sunday and had so much meat left over (I’m glad I planned ahead for this on the Monday).
Lovely and creamy (even with the quark/sour cream mix) and not too heavy.
Also works well with chicken stock if you’re disorganised like me and realise last minute you used all of your beef stock cubes the day before for the roast.