Pasta bakes are so versatile, making them a great option when it comes to using up what’s in the fridge.
With more than 30 five-star ratings, Mary Berry’s bolognese pasta bake is a popular one amongst families.
The recipe notes said: “This bolognese pasta bake can be assembled ahead, ready to pop in the oven.
“My method of frying the mushrooms ensures they stay firm and flavourful, not soft and soggy.
“You will need a large, shallow ovenproof dish, about 1.7 litres or three pints capacity.”
Ingredients:
One tablespoon of olive oil
Two onions, chopped
Two celery sticks, finely chopped
675g beef mince
Two garlic cloves, crushed
Two tablespoons of tomato puree
Two 400g tins of chopped tomatoes
350-500ml beef stock
Two teaspoons Worcestershire sauce
Two teaspoons of redcurrant jelly
One tablespoon butter
250g chestnut mushrooms, sliced
One tablespoon of chopped fresh thyme leaves
225g penne pasta
50g cheddar, grated
30g Parmesan, grated
Method:
Start by heating the oil in a deep frying pan, adding in the onions and celery, and frying over high heat for about three minutes, until they start to go soft.
Add in the mince and fry until browned, breaking it up with a wooden spoon as it begins to brown.
Next, add the garlic and tomato puree, stirring it in before adding in the tomatoes, Worcestershire sauce and redcurrant jelly.
Add stock and season with some salt and pepper. You may need to use the full stock amount if your pan is very wide to cover the meat.
Cover with a lid and simmer over low heat for 30 to 35 minutes. In the meantime, preheat the oven to 200C/180C Fan.
Melt the butter in a frying pan with a lid before adding in the mushrooms and frying over high heat for a minute, covering with the lid and cooking for a further two.
Remove the lid and fry for two minutes on high heat, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well.
Next, cook the pasta in boiling salted water until al dente, draining well and rinsing under cold water. Then, stir the pasta into the mince and check the seasoning.
Spoon into a large, shallow ovenproof dish and sprinkle with cheese, baking for 25 to 30 minutes. Serve immediately with a slice of garlic bread or salad.
