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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 Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6
Calories: 423 kcal
Course: Main Course
Cuisine: Russian

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
    Cup of Yum
  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.
  2. Add the beef stock and Worcestershire sauce and bring to simmer.
  3. Stir in the mustard (I used Dijon you can also use wholegrain).
  4. Add the cornflour slurry, stirring to combine.
  5. Stir in the quark cheese and reduced fat sour cream.
  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.
  7. Stir in the cooked pasta so that it is coated in the sauce.
  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.
  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
  1. 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.
  2. Spray the pan again. Add the sliced onions and mushrooms and cook over low heat, stirring often, until softened - about 10 minutes.
  3. Add the beef stock and Worcestershire sauce and bring to simmer.
  4. Stir in the mustard and tomato paste.
  5. Add the cornflour slurry, stirring to combine.
  6. Stir in the quark cheese and reduced fat sour cream.
  7. Add the browned beef and stir to combine. Have a taste and add salt if needed.
  8. Stir in the cooked pasta so that it is coated in the sauce.
  9. 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.
  10. 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

Calories 423kcal (21%) Carbohydrates 61g (20%) Protein 31g (62%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 38mg (13%) Sodium 1015mg (42%) Potassium 712mg (20%) 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

% 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.