Creamy Beef Stroganoff Pasta Bake Recipe

Don’t you love that magical moment when leftover roast beef transforms into something so delicious that your family thinks it’s a brand-new meal? That’s precisely what happens with this Beef Stroganoff Pasta Bake. I’m talking about the classic flavors of Russian Stroganoff (yes, named after the actual Count Stroganoff!) reimagined as a golden-topped pasta bake that’s surprisingly kind to your waistline. Think earthy mushrooms, tender beef chunks, and perfectly cooked pasta all hugging each other in a creamy, tangy sauce that hits all those comfort food notes without the guilt trip afterward. And the best part? You can have this on your table in just 30 minutes.

Traditional stroganoff usually loads up on heavy cream and butter (which, let’s be honest, tastes amazing), but this clever version keeps all that luxurious flavor while cutting way back on calories. When that Parmesan topping gets all golden and slightly crispy under the broiler… oh my goodness! It creates this beautiful contrast with the creamy sauce underneath that makes this dish feel special enough for company but simple enough for a Tuesday night dinner.

Recipe Highlights

• Flavor: Think deeply savory mushrooms, juicy beef, and a tangy, creamy sauce that wraps around every bit of pasta. Your taste buds will thank you!
• Skill level: Got basic cooking skills? You’ve got this. Nothing fancy here – just straightforward techniques perfect for home cooks of all levels.
• Prep-tip: Cook your pasta while you’re making the sauce to save time. Oh, and grab a cup before you drain it – that starchy pasta water is liquid gold for adjusting your sauce!
• Time-Saving Tip: Using leftover roast beef is the real shortcut here – no waiting around for meat to cook means dinner’s ready in a flash.

Why You’ll Love Beef Stroganoff Pasta Bake Recipe

• Gives yesterday’s roast beef a tasty second chance at deliciousness
• Delivers all that creamy comfort food satisfaction without the calorie overload
• Ready in half an hour (including that quick 5-minute broil at the end)
• Works just as well with ground beef, chicken, or turkey if that’s what you have on hand
• Hits that perfect sweet spot between tangy and savory
• Creates two different eating experiences in one dish: creamy goodness and crispy topping

Beef Stroganoff Pasta Bake Ingredients

For the Base:

• Onions: Two thinly sliced onions that slowly soften and sweeten as they cook, creating that flavor foundation every good dish needs.
• Mushrooms: 14oz/400g of chestnut (crimini) mushrooms that bring that earthy, meaty flavor that’s non-negotiable for a proper stroganoff.
• Beef broth: 1⅓ cups (300ml) to create that savory backbone. I really like using Knorr beef stockpot here for that rich flavor.
• Worcestershire sauce: One tablespoon of this magic potion adds that depth that makes people go “Hmm, what IS that flavor?”
• Dijon mustard: One tablespoon brings that signature tang. Whole grain works great too if that’s what’s in your fridge.
• Cornstarch slurry: Just a tablespoon of cornstarch mixed with two tablespoons water – it’s amazing how this simple mix thickens everything so perfectly.
• Quark cheese: One cup (240g) that creates creaminess while keeping things lighter than traditional cream.
• Sour cream: Half cup (120g) for that classic stroganoff flavor – the reduced-fat kind works perfectly fine here.
• Rigatoni pasta: 14oz (400g) of those lovely tubes that catch all the sauce. The ridges are perfect sauce-grabbers!
• Reserved pasta water: Keep about a quarter cup handy – it’s your safety net if the sauce needs loosening up.
• Parmesan cheese: Three tablespoons that will transform into that irresistible golden crust.
• Flat-leaf parsley: A handful chopped up to add that fresh pop of color and flavor.

For the Protein:

• Leftover roast beef: 1½ cups (350g) with any big chunks of fat trimmed off. Pro tip: if you’ve got leftover gravy too, throw that in for extra flavor!

You’ll find exact measurements in the recipe card below.

How to Make Beef Stroganoff Pasta Bake

1. Get the pasta going: Cook that rigatoni in salted water until it still has a bit of bite to it. Remember to save some of that starchy cooking water before draining!
2. Start your flavor base: Spray a large pan with cooking spray and cook those thinly sliced onions over medium-low heat for about 5 minutes until they start getting soft and translucent. Add your mushrooms and keep cooking for another 5 minutes until everything is soft and starting to get some color.
3. Build your sauce: Pour in the beef broth and Worcestershire sauce, letting it come to a gentle simmer. Stir in that Dijon mustard and cornstarch mixture, then cook for a minute or two until you notice it thickening up.
4. Make it creamy: Turn the heat down to low (this is important!) and stir in your quark and sour cream until everything’s smooth and incorporated. You don’t want the sauce to boil after adding the dairy or it might separate.
5. Add your beef: Gently fold in your leftover roast beef (and any leftover gravy if you’re lucky enough to have some). Give it a taste and add salt and pepper as needed.
6. Bring it all together: Add your cooked rigatoni to the sauce, stirring until every single piece is well-coated in that creamy goodness. If it looks too thick, add a spoonful of that reserved pasta water at a time until it’s just right.
7. Get ready for the magic: Transfer everything to an oven-safe baking dish. Sprinkle evenly with that Parmesan cheese and a little crack of black pepper.
8. Get that golden crust: Place under a preheated broiler for about 5 minutes until the top gets that beautiful golden, slightly crispy crust that makes everyone fight for the corner pieces.
9. Finish with freshness: Sprinkle with that chopped parsley and serve it up while it’s still hot and bubbling.

Ground Beef Variation

No leftover roast beef hanging around? No problem! Here’s how to adapt using ground beef:

1. Brown your beef: In a large pan, cook about 1 pound (450g) of 5% fat ground beef until it’s nicely browned. Take the beef out, drain off any excess liquid, and give the pan a quick wipe.
2. Follow the base recipe: Cook those onions and mushrooms just like in the main recipe.
3. Add a flavor boost: When you’re adding the mustard, throw in a tablespoon of tomato paste too for some extra depth.
4. Bring back the beef: Add your browned ground beef at the same point you’d normally add the leftover roast beef.
5. Taste test: Ground beef usually needs a bit more salt than the leftover roast version, so make sure to taste and adjust.

More Variations

• Switch up the protein: Leftover chicken or turkey work beautifully here for a lighter twist.
• Go vegetarian: Double up on mushrooms (maybe throw in some wild mushrooms if you’re feeling fancy) and skip the meat entirely.
• Pasta options: Any short pasta shape works great – grab whatever’s in your pantry, whether it’s penne, fusilli, or bow ties.
• Quick version: Not feeling the broiler step? Just serve it straight from the pan for an even faster dinner.
• Veggie boost: Toss in some frozen peas, roasted red peppers, or wilted spinach for extra color and nutrients.
• Richer version: If you’re not counting calories, use all sour cream instead of the quark-sour cream mix for a more indulgent dish.
• Flavor bomb: Add a teaspoon or two of porcini mushroom powder to your beef stock for an incredible depth of flavor that’ll make people think you spent hours cooking.

How to Store Beef Stroganoff Pasta Bake

• Refrigerator: Pop leftovers in an airtight container for up to 2 days. Just know that the pasta will keep soaking up sauce, so it might not be quite as creamy when you reheat it.
• Freezing: I wouldn’t recommend freezing this one – the dairy tends to separate when thawed, and the texture just isn’t the same.
• Reheating: Warm refrigerated leftovers in a microwave at 50% power, giving it a stir occasionally. If it seems a bit dry, a splash of milk or broth works wonders.

Expert Tips for Perfect Beef Stroganoff Pasta Bake

• Don’t overcook the pasta: Aim for about 1-2 minutes less than the package says since it’ll continue cooking a bit under the broiler.
• Sauce too thick? That reserved pasta water is your best friend – add it a spoonful at a time until you hit that perfect consistency.
• Got gravy? If you have leftover beef gravy, throw it in with the beef for an amazing flavor boost.
• Prevent dairy disasters: Make sure your sauce isn’t boiling when you add the dairy, and keep stirring as you mix it in.
• Prep ahead: You can make everything up to the broiling step earlier in the day, stick it in the fridge, and just finish it under the broiler right before dinner.
• Complete the meal: A simple green salad with a squeeze of lemon and a drizzle of olive oil is all you need on the side.

FAQs About Beef Stroganoff Pasta Bake

What is the best pasta to use with beef stroganoff?

Short pasta shapes with ridges or tubes are your best bet since they really grab onto that creamy sauce. Rigatoni is my go-to because those big tubes hold sauce both inside and out, but penne, fusilli, or farfalle work great too. I’d skip the long pastas like spaghetti or linguine – they just don’t give you the right texture for a pasta bake.

What is the sauce in beef stroganoff made of?

Traditional stroganoff sauce combines beef stock, sour cream, and mustard for that creamy, tangy flavor we all love. This lighter version cleverly uses a mix of quark and reduced-fat sour cream to keep all that creaminess while dialing back the calories. The Worcestershire sauce, Dijon mustard, and that simple cornstarch slurry work together to create the perfect texture and depth.

Can you cook beef stroganoff in the oven?

Absolutely! While classic stroganoff is usually made entirely on the stovetop, this pasta bake version takes advantage of the broiler to create that gorgeous golden Parmesan crust that adds such a wonderful contrast to the creamy sauce. The dish comes together on the stovetop first, then gets that final 5-minute broil for the finishing touch.

What cut of meat is best for beef stroganoff?

For this leftover roast version, any tender, pre-cooked beef works beautifully. If you’re cooking beef specifically for stroganoff, traditionalists would say tenderloin (though that can get pricey!); sirloin and ribeye make excellent alternatives. For the ground beef variation, I recommend lean (5%) ground beef to keep it slimming-friendly without sacrificing flavor.

Nutritional Information

This slimming-friendly beef stroganoff pasta bake contains approximately:

• Calories: 423 per serving
• Carbohydrates: 61g
• Protein: 31g
• Fat: 6g
• Servings: 6 portions

These values are approximate and will vary depending on the specific ingredients you use.

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Isn’t it amazing how leftover roast beef can become something completely new and crave-worthy? This comforting, creamy pasta bake brings together earthy mushrooms, that tangy sauce, and that gorgeous golden Parmesan crust to create a dish that feels totally indulgent while staying surprisingly light on calories. Whether you’re following a slimming plan or just looking for a delicious way to use up Sunday’s roast, this pasta bake delivers restaurant-quality flavor with minimal effort.

Have you tried this recipe? Drop a comment below and let me know how you made it your own! Did you add extra veggies? Try a different cheese on top? I’d love to hear how it turned out for you.

Looking for more comfort food classics with a healthy twist? Check out our One-Pot Chicken Stroganoff for another quick and satisfying meal solution.

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