Stroganoff Pasta Bake
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Unrated
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
6
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Calories
423 kcal
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Course
Main Course
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Cuisine
Russian
Stroganoff Pasta Bake
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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.
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Ingredients
Stroganoff Pasta Bake
- 400 g rigatoni pasta cooked until al dente, 14 oz, also known as ziti
- 60 ml | ¼ cup reserved pasta water
- cooking spray olive oil spray, low calorie
- 2 onion sliced thinly
- 400 g chestnut mushrooms crimini) or button mushrooms, 14oz
- 300 ml beef stock rich beef stockpot from Knorr, 1⅓ cup
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp cornflour (cornstarch) diluted in 2 tbsp cold water
- 250 g Quark cheese sub with more sour cream if preferred, 1 cup
- 120 g sour cream reduced fat, ½ cup
- 300 g roast beef fat trimmed, leftover, 1 heaping cup
- 3 tbsp Parmesan Cheese grated
- parsley chopped, handful, fat leaf
- salt to season
- black pepper to season
Ground Beef Stroganoff variation
- 400 g rigatoni pasta cooked until al dente, 14 oz, also known as ziti
- cooking spray olive oil spray, low calorie
- 400 g lean ground beef ground beef), 5% fat for a slimming version, 14 oz
- 2 onion sliced thinly
- 400 g chestnut mushrooms crimini) or button mushrooms, 14oz
- 300 ml beef stock rich beef stockpot from Knorr, 1 ⅓ cup
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 tbsp cornflour (cornstarch) diluted in 2 tbsp cold water
- 250 g Quark cheese sub with more sour cream if preferred, 1 cup
- 120 g sour cream reduced fat, ½ cup
- 3 tbsp Parmesan Cheese grated
- parsley chopped, handful, fat leaf
- salt to season
- black 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.
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 Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
61g
(20%)
Protein
31g
(62%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
38mg
(13%)
Sodium
1015mg
(42%)
Potassium
712mg
(15%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
87IU
(2%)
Vitamin C
27mg
(30%)
Calcium
227mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 1015mg | 42% |
| Potassium | 712mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 27mg | 30% |
| Calcium | 227mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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