Stroganoff pasta bake with leftover roast beef
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5 from 2 votes

Stroganoff Pasta Bake

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. Feel free to only use sour cream if you prefer.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main Course
Cuisine: Russian
Keyword: Leftover Roast Beef Recipe, Pasta Bake Recipe, Slimming Pasta Bake, Stroganoff Pasta, Stroganoff Pasta Bake
Servings: 6
Calories: 423kcal
Author: Lucy Parissi | Supergolden Bakes

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.

Nutrition

Calories: 423kcal | Carbohydrates: 61g | Protein: 31g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 1015mg | Potassium: 712mg | Fiber: 4g | Sugar: 7g | Vitamin A: 87IU | Vitamin C: 27mg | Calcium: 227mg | Iron: 3mg