Mary Berry’s Bolognese bake recipe is the perfect cosy dish

With the colder weather, a warm pasta bake can be the perfect go-to dinner.

Mary Berry has an easy recipe that allows you to assemble ahead of time and pop in the refrigerator, to then take out when you’re ready to cook.

The Bake Off judge has a plethora of recipes to choose from for a rainy evening, like a butternut squash soup or a hearty lasagna.

And if you’ve saved room for dessert, check out her unique twist on chocolate cake, a favourite of Prince Louie.

BBC shared her bolognese pasta bake recipe that takes less than 30 minutes to prep and about an hour or two to cook. Here’s the recipe.

Mary Berry’s Bolognese bake recipe

Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 2 celery sticks, finely chopped
• 675g/1lb 8oz beef mince
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 350–500ml/12–18fl oz beef stock
• 2 tsp Worcestershire sauce
• 2 tsp redcurrant jelly
• 1 tbsp butter
• 250g/9oz chestnut mushrooms, sliced
• 1 tbsp chopped fresh thyme leaves
• 225g/8oz penne pasta
• 50g/1¾oz cheddar, grated
• 30g/1oz Parmesan, grated
• salt and freshly ground black pepper
• green or tomato salad, to serve

READ MORE: Make Mary Berry’s delicious tomato, olive and marjoram tart in 45 minutes 

Melt the butter in a lidded frying pan and add mushrooms. Fry them on high heat for one minute, then cover with a lid and cook for two minutes. Remove the lid, and fry for two more minutes until liquid has evaporated. Add the mushrooms and thyme to the beef mince mixture.

Cook the pasta in boiling salted water until al dente. Drain and run cold water over the pasta. Stir the pasta into the mince.

Spoon the mixture into a large ovenproof dish. Sprinkle with cheese and bake for 25 to 30 minutes, or until golden and bubbling.