Beef Stroganoff Pasta Bake – The Ultimate Cozy Comfort Food

 

If you’re looking for a dish that is hearty, creamy, cheesy, and full of nostalgic flavor, this Beef Stroganoff Pasta Bake is the answer. It’s a beautiful twist on the classic Russian Stroganoff recipe, transformed into a baked pasta casserole that the whole family will love. With tender beef, savory mushrooms, a rich and velvety sauce, and a golden cheesy topping, this meal delivers comfort in every single bite.

This recipe is perfect for busy weeknights, cozy weekends at home, or even when you want to impress guests with something that feels gourmet but is surprisingly easy to prepare.

 Why You’ll Love This Recipe

 

• Fusion of classics – combines the creamy beef Stroganoff with the heartiness of baked pasta.
• Family-friendly – adults and kids will both go back for seconds.
• Easy to make ahead – great for meal prep or freezing for later.
• Customizable – you can easily swap the beef, pasta, or cheese to fit your taste.

 Ingredients You’ll Need

 

To create this flavorful beef Stroganoff pasta bake, gather the following ingredients:

• 12 oz (340 g) pasta – penne, rigatoni, or egg noodles work best.
• 1 lb (450 g) beef sirloin or stew meat, thinly sliced for quick cooking.
• 2 tbsp olive oil or butter – adds richness and depth.
• 1 medium onion, finely chopped.
• 3 garlic cloves, minced.
• 8 oz (225 g) mushrooms, sliced (white button or cremini are perfect).
• 2 tbsp all-purpose flour – helps thicken the sauce.
• 1 ½ cups beef broth – homemade or store-bought.
• 1 tbsp Worcestershire sauce – for savory, umami depth.
• 1 tsp Dijon mustard – adds a subtle tang.
• ½ cup sour cream – the creamy Stroganoff classic.
• 1 cup shredded cheddar or Gruyère cheese – melty and rich.
• ½ cup grated Parmesan cheese – for a sharp, salty bite.
• Salt and freshly ground black pepper, to taste.
• Fresh parsley, chopped, for garnish.

 Step-by-Step Instructions

 

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente (tender but still slightly firm).
3. Drain the pasta and set aside.

2. Sear the Beef

 

1. Heat the olive oil or butter in a large skillet over medium-high heat.
2. Add the thinly sliced beef in batches (do not overcrowd the pan).
3. Sear until browned on both sides, about 2–3 minutes per batch.
4. Remove the beef and set aside.

3. Cook the Vegetables

 

1. In the same skillet, add the chopped onion and sauté until softened.
2. Add garlic and cook until fragrant (about 1 minute).
3. Stir in the mushrooms and cook until they release their moisture and turn golden brown.

4. Make the Stroganoff Sauce

 

1. Sprinkle flour over the onion and mushroom mixture, stirring to coat evenly.
2. Slowly pour in the beef broth while whisking to avoid lumps.
3. Add Worcestershire sauce and Dijon mustard. Stir until the sauce thickens.
4. Reduce heat to low and stir in the sour cream.
5. Taste and season with salt and black pepper.

5. Assemble the Bake

 

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked pasta, seared beef, and creamy sauce.
3. Transfer everything to a greased baking dish.
4. Sprinkle the top with shredded cheddar (or Gruyère) and Parmesan cheese.

6. Bake Until Golden

 

1. Place the baking dish in the oven.
2. Bake for 20–25 minutes, until the cheese is melted, bubbly, and golden brown.

7. Serve and Enjoy

• Garnish with fresh parsley.
• Serve hot alongside garlic bread, a crisp green salad, or roasted vegetables.

 Helpful Tips & Tricks

 

• Use tender beef cuts like sirloin for best results. If using stew meat, cook it longer until tender.
• Don’t overcook the pasta before baking, since it will continue cooking in the oven.
• For an extra creamy texture, stir in a little cream cheese with the sauce.
• Make it ahead: Assemble the pasta bake, cover, and refrigerate for up to 24 hours before baking.

 Storage & Reheating

 

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm in the oven at 350°F until hot, or microwave individual portions.
• To freeze: assemble the pasta bake, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

 Recipe Variations

• Chicken Stroganoff Bake – replace beef with cooked chicken breast.
• Ground Beef Version – quicker and budget-friendly.
• Vegetarian Option – skip the beef and double the mushrooms, adding spinach or zucchini.
• Extra Cheesy – top with mozzarella in addition to cheddar and Parmesan.

 FAQ

Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works well as a lighter substitute.

What pasta shape is best for this recipe?
Short, sturdy shapes like penne, rigatoni, or rotini work best since they hold the sauce.

Can I make this gluten-free?
Yes, simply use gluten-free pasta and flour.

 Final Thoughts

This Beef Stroganoff Pasta Bake is everything you want in comfort food: hearty, creamy, cheesy, and satisfying. It transforms a beloved classic into a baked casserole that can feed a family or make the perfect leftovers. Whether you’re cooking for a crowd or just craving something cozy, this dish is a guaranteed winner.