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Leftover beef stroganoff pasta bake recipe

42 ratings

Use up leftover beef in this comforting stroganoff-inspired pasta bake. Topped with mozzarella and breadcrumbs, it's sure to be a new family favourite. See method

Serves 4
Takes 1 hour
577 calories / serving

Ingredients

1 tbsp olive oil
1 large onion, peeled and finely sliced
300g fusilli or penne pasta
15g butter
2 garlic cloves, peeled and crushed
1 tsp smoked paprika
250g chestnut mushrooms, sliced
250g leftover roast beef, chopped into small chunks
200ml beef stock
2 tsp English mustard
125ml half fat crème fraiche
15g flat leaf parsley, finely chopped
100g grated mozzarella
2 tbsp dried breadcrumbs

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2425kj
577kcal 29%
Fat
20g 29%
Saturates
10g 49%
Sugars
7g 8%
Salt
0.4g 7%

of the reference intake
Carbohydrate 64.9g Protein 32g Fibre 4.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large, lidded frying pan over a low heat. Add the onion, cover and cook very gently for 10-12 mins, stirring now and again, until completely soft.
Meanwhile, bring a pan of hot water to the boil and cook the pasta for 8-10 mins (undercook by 2 mins, according to packet instructions). Drain, reserving a little of the pasta water, and set aside.
Increase the heat to the frying pan slightly and add the butter. Once foaming, add the garlic and smoked paprika, then cook for 1 min until fragrant. Stir through the mushrooms and cook over a medium-high heat for 5-6 mins until well-coloured.
Stir through the roast beef, stock, mustard and crème fraiche, then gently simmer everything together for 2-3 mins until the beef is just warmed through. Tip in the pasta and parsley, then toss until well-coated. Add a little of the pasta water if the mixture needs loosening.
Transfer to a large baking dish, sprinkle over the mozzarella and breadcrumbs, then bake for 12-15 mins until golden and bubbling. Serve with a crisp, green salad.

See more Beef recipes