Beef 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.
Servings: 6
Calories: 423kcal
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
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
