Easy Beef Stroganoff Pasta Bake

Easy Beef Stroganoff Pasta Bake is a comforting and creamy dish that combines the rich flavors of classic beef stroganoff with the ease of a baked pasta casserole. It’s the perfect family-friendly meal, packed with tender beef, mushrooms, and a velvety sour cream sauce, all baked together with pasta and melted cheese.

Origin Easy Beef Stroganoff Pasta Bake

Beef Stroganoff originated in Russia in the 19th century and has since become a globally loved dish. Traditionally made with sautéed beef in a creamy sauce, this baked version brings a modern twist by combining it with pasta and cheese for an easy, oven-baked meal.

What I Love About This Recipe

The combination of creamy stroganoff sauce, perfectly cooked pasta, and gooey melted cheese makes this dish both indulgent and satisfying. The bake adds an extra layer of texture and flavor, with crispy golden cheese on top. Plus, it’s a great make-ahead meal, perfect for leftovers or meal prepping.

Also Read : Belizean Chicken Stew

Easy Beef Stroganoff Pasta Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

500

kcal

Ingredients

• 12 oz pasta (penne, rotini, or egg noodles)

• 1 lb ground beef (or thinly sliced sirloin)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 ½ cups mushrooms, sliced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 tablespoon Worcestershire sauce

• 1 ½ cups beef broth

• 1 cup sour cream

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 tablespoons unsalted butter

• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

• Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook the pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onions and mushrooms, sautéing until soft.
• Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
• Stir in garlic, Worcestershire sauce, paprika, salt, and pepper. Cook for 1 minute.
• Sprinkle flour over the mixture and stir well to combine.
• Pour in beef broth and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
• Remove from heat and stir in sour cream until fully incorporated.
• Add the cooked pasta to the skillet and mix well to coat in the sauce.
• Transfer the mixture to the prepared baking dish.
• Sprinkle mozzarella and Parmesan cheese evenly over the top.
• Bake uncovered for 20 minutes, until cheese is melted and bubbly.
• Garnish with fresh parsley and serve hot.

Notes

• For a richer flavor, substitute half of the sour cream with cream cheese.