Baked Beef and Zucchini Stroganoff

This pasta bake is creamy, cheesy and so delicious. A great way to turn the great flavours of beef stroganoff into a pasta casserole!

I love beef stroganoff. It is a dish my mother made when I was a kid and I always loved the creamy taste of this pasta dish. Similar to Italian meat sauce, but instead of a tomato based sauce, it is a creamy one with cream of mushroom soup, milk and sour cream.

I decided to try something different with my recipe for Ground Beef Stroganoff. We love lasagna, baked ziti or any other baked pasta so I wondered how a baked dish of stroganoff would turn out. I added some zucchini and spinach to the dish and covered the pasta with grated mozzarella. Once the pasta was done baking and the cheese was bubbly, I knew that this dish would be amazing and I was right. Baking the beef stroganoff worked very well and it is something that I will definitely do again!

Baked Beef and Zucchini Stroganoff-3

Baked Beef and Zucchini Stroganoff

5 from 1 vote
This pasta bake is creamy, cheesy and so delicious. A great way to turn the great flavours of beef stroganoff into a pasta casserole!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8


  • 2 pounds ground beef
  • 1 green pepper , diced
  • 1 onion , diced
  • 1 1/2 cup sliced mushrooms
  • 2 zucchini , cut into 1 inch chunks
  • 2 cloves garlic , minced
  • 1 tbsp worcestershire sauce
  • 1 tsp paprika
  • 1/4 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups packed fresh baby spinach
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 1/2 cups sour cream
  • 500 g broad egg noodles , cooked according to directions on package
  • 2 cups grated mozzarella cheese


  • Brown the beef in a large saucepan. Drain the grease and then add the vegetables (minus spinach), minced garlic worcestershire sauce, paprika, thyme, salt and pepper. Saute until the vegetables are tender, approximately 5-7 minutes.
  • Pour in the milk, cream of mushroom soup, and the baby spinach. Bring the stroganoff just to the boiling point. Lower the heat to a simmer and cook for 5 more minutes.
  • Stir in the sour cream and heat for a few minutes. The sauce should thicken nicely.
  • Mix the noodles with the sauce and spread in a large lasagna or baking dish. Sprinkle mozzarella cheese on top.
  • Preheat oven to 350F.
  • Place in the oven and bake for 20-30 minutes or until cheese is melted and just starting to brown.
  • Serve


Per serving:

Calories: 631kcalCarbohydrates: 55gProtein: 45gFat: 25gSaturated Fat: 13gCholesterol: 172mgSodium: 905mgFiber: 4gSugar: 7g

Nutrition Disclaimer

Baked Beef and Zucchini Stroganoff-2


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Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

5 from 1 vote

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Recipe Rating


  • 5 stars
    This dish was excellent! The only adjustment I made was adding shredded parmesan as the top layer (I love cheese!) and tomato chunks. Thanks for sharing.

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