Leftover beef stroganoff pasta bake recipe
Created by The Tesco Recipes team
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
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Shop ingredientsEach serving contains
- Energy
- 2425kJ 577.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 0.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 64.9gProtein 32.0gFibre 4.5g
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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
