Beef Tetrazzini

Why You’ll Love This Recipe

Beef tetrazzini is the perfect combination of creamy, savory, and satisfying. It’s a great way to use leftover beef while creating a dish that feels completely new. The creamy sauce coats every strand of pasta, while the baked top adds a delicious golden finish. It’s easy to prepare, feeds a crowd, and is ideal for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• cooked beef, sliced or shredded
• spaghetti or other pasta
• mushrooms
• onion
• garlic
• butter
• all-purpose flour
• beef broth
• milk or cream
• grated parmesan cheese
• olive oil
• salt
• black pepper
• optional breadcrumbs

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the spaghetti according to package instructions, then drain and set aside.
3. In a large pan, heat olive oil or butter over medium heat.
4. Add chopped onion and mushrooms, cooking until softened.
5. Stir in garlic and cook for about a minute.
6. Add butter and sprinkle in flour, stirring to form a roux.
7. Gradually whisk in beef broth and milk or cream until a smooth sauce forms.
8. Stir in grated parmesan cheese and season with salt and pepper.
9. Add the cooked beef and pasta to the sauce, mixing well to coat.
10. Transfer the mixture to a greased baking dish.
11. Sprinkle additional cheese or breadcrumbs on top if desired.
12. Bake for 25–30 minutes until hot and golden on top.
13. Let rest briefly before serving.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time is about 15 minutes, and cooking time is 30–35 minutes, making the total time approximately 45–50 minutes.

Variations

You can customize this dish in many ways. Add peas or spinach for extra vegetables, or use different cheeses like mozzarella for a stretchier texture. Swap beef for chicken or turkey if preferred. For a richer flavor, include a splash of white wine in the sauce or use heavy cream instead of milk.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Add a splash of milk or broth if the sauce thickens too much.

FAQs

Can I use leftover roast beef?

Yes, leftover roast beef works perfectly in this recipe.

Can I freeze beef tetrazzini?

Yes, it freezes well for up to 2 months.

What pasta works best?

Spaghetti is traditional, but any pasta shape can be used.

Can I make this ahead of time?

Yes, assemble it in advance and refrigerate before baking.

How do I keep the sauce creamy?

Avoid overbaking and add a bit of extra liquid when reheating.

Can I add vegetables?

Yes, mushrooms, peas, or spinach are great additions.

What cheese works best?

Parmesan is classic, but mozzarella or a blend also works well.

Can I make it lighter?

Use milk instead of cream and reduce the cheese slightly.

Do I need breadcrumbs on top?

No, they are optional but add a nice crunchy texture.

How do I prevent it from drying out?

Ensure enough sauce is used and cover with foil if needed during baking.

Conclusion

Beef Tetrazzini is a creamy, comforting pasta bake that transforms simple ingredients into a rich and satisfying meal. Whether you’re using leftovers or cooking fresh, it’s a versatile dish that’s sure to become a favorite at your table.

Beef Tetrazzini

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A creamy and comforting pasta bake featuring tender beef, mushrooms, and spaghetti in a rich sauce, baked until golden and bubbly.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

• 2 cups cooked beef, sliced or shredded
• 8 oz spaghetti or other pasta
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 cup milk or cream
• 1/2 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook spaghetti according to package instructions, then drain.
3. In a large pan, heat olive oil or butter over medium heat.
4. Add onion and mushrooms, cooking until softened.
5. Stir in garlic and cook for about 1 minute.
6. Add butter and flour, stirring to form a roux.
7. Gradually whisk in beef broth and milk or cream until smooth.
8. Stir in parmesan cheese and season with salt and pepper.
9. Add cooked beef and pasta, mixing well to coat.
10. Transfer to a greased baking dish.
11. Sprinkle breadcrumbs on top if using.
12. Bake for 25–30 minutes until golden and bubbly.
13. Let rest briefly before serving.

Notes

• Add peas or spinach for extra vegetables.
• Use mozzarella for a cheesier, stretchy texture.
• Add a splash of white wine for deeper flavor.
• Store leftovers in the refrigerator for up to 4 days.
• Reheat with a splash of milk or broth to keep it creamy.

Nutrition

• Serving Size: 1 portion
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 85 mg