Cheesy mushroom stroganoff pasta bake

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This delicious cheesy mushroom stroganoff pasta bake is rich, creamy, and warming. It has all of the heartiness of a stroganoff, minus the beef, with the added bonus of that melty, cheesy ooze on top. Greer Worsley


300g pasta
1 tbsp olive oil
1 brown onion, sliced
30g butter
500g button mushrooms, sliced
1 clove garlic, crushed
1 tbsp sweet paprika
1 tbsp tomato paste
1/2 cup cream
300g sour cream
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 cup grated tasty cheese


  1. Preheat the oven to 180C. Cook pasta according to packet instructions.
  2. Place olive oil in a large frypan. Add onions and cook for 3 minutes until starting to soften. Add mushrooms and cook for 4-5 minutes until lightly brown. Season well with salt and pepper. Add garlic and cook, stirring, for a minute. Add paprika and tomato paste, and cook for a further minute. Pour in cream and sour cream, and stir to combine. Bring to a simmer and allow to bubble for 2-3 minutes to reduce slightly. Stir through tomato sauce and Worcestershire sauce.
  3. Drain pasta and add to the pan with mushroom cream sauce. Stir to coat well. Pour into an oven-proof casserole dish. Top with cheese and bake for 10-15 minutes until cheese is golden and bubbly.
  4. Serve immediately with steamed green vegetables or a salad.

recipe notes

Use button or cup mushrooms. Slice them thickly – about 5mm – so they don’t disappear into the pasta bake.

Use a frypan big enough to sauté all of the mushrooms without them stewing. You can cook them in batches if necessary.

Credits: Best Recipes