Beef Stroganoff Pasta Bake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Spray a large, deep, non-stick frying pan (use one you can put a lid on, as you’ll need to cover it) with low-calorie cooking spray and place over a low heat. Add the onion, thyme and 2 tbsp water. Cover and cook for 10 minutes, or until the onion is soft. Meanwhile, cook the pasta according to the packet instructions, then drain and set aside.

Step 2

2. Uncover the onion, increase the heat to medium-high and add the mushrooms.

Step 3

3. Fry for four minutes, then add the concentrated stock and cook for five minutes, or until all the excess liquid has evaporated.

Step 4

4. Transfer to a very large baking dish and set aside.

Step 5

5. Preheat your oven to gas mark 7.

Step 6

6. Dry-fry the mince in a non-stick frying pan over a medium-high heat until browned, then drain off any fat. Stir the mince through the mushroom mixture, then wipe out the pan.

Step 7

7. Mix the cornflour with three tbsp of skimmed milk to make a paste, then add to the frying pan. Add the remaining milk and the hot stock. Bring to the boil over a high heat, stirring constantly, then stir in the hot mushroom soup.

Step 8

8. Add the pasta, soup mixture and parsley to the baking dish and season to taste. Stir through the quark, evenly sprinkle over the Parmesan and bake in the oven for 20 minutes, or until golden brown and piping hot.

Step 9

9. Sprinkle over the extra parsley if using and serve.