Mary Berry's Bolognese pasta bake, from her BBC2 series Simple Comforts, can be assembled up to six hours in advance or frozen before cooking, and those who have tried it report it delivers a "lovely" meal that results in "clean plates all round".
One-dish family favourite
The all-in-one pasta bolognese bake is prepared in a single dish, which cuts down on washing-up time. The recipe is described as simple and "delicious" for the whole family, making it ideal for hectic weeknight evenings when a satisfying meal is needed with minimal fuss.
Happy Foodie said of the recipe: "This all-in-one pasta bolognese bake from Mary Berry's BBC2 series Simple Comforts is packed with flavour and can be assembled up to six hours in advance."
What the recipe involves
Mary's description adds: "This is a Bolognese pasta that can be assembled ahead in one dish, ready to pop in the oven. Frying the mushrooms ensures they keep firm and flavoursome, not soft and soggy."
The bake can be frozen prior to cooking and assembled, ready to cook, up to six hours beforehand.
Home cooks' verdict
After testing the recipe, one home cook said: "This recipe was so very tasty and had plenty of flavour too. My whole family loved it." Another added: "A simple recipe to follow, delicious dinner, never fails, highly recommend."
Someone else commented: "Easy to make, easy to cook, easy to follow recipe, lovely dish at the end." A fourth shared: "A delicious pasta bake. We love it. Easy recipe and method. Clean plates all round."
Ingredients and method
Ingredients: one tbsp olive oil, two onions chopped, two celery sticks finely chopped, 675g minced beef, two garlic cloves crushed, two 400g tins of chopped tomatoes, 350ml beef stock, two tsp Worcestershire sauce, one tbsp redcurrant jelly, a knob of butter, 250g chestnut mushrooms sliced, one tbsp chopped fresh thyme leaves, 225g penne pasta, 100g mature cheddar cheese grated, 50g Parmesan cheese grated, salt and freshly ground black pepper.
Method: Heat the oil in a deep frying pan. Add the onions and celery and cook over a high heat for approximately three minutes, until they begin to soften. Add the mince and break it apart using a wooden spoon until browned. Add the garlic and tomato purée, stirring for a few seconds.
Pour in the tomatoes, stock, Worcestershire sauce and redcurrant jelly. Stir thoroughly to combine and season well with salt and pepper. Place a lid on the pan and reduce the heat to a gentle simmer for 30 to 35 minutes.
In a separate frying pan, melt the butter. Add the mushrooms and cook for a minute over a high heat. Cover with a lid and cook for a further two minutes. Remove the lid and fry for another two minutes. Fold the mushrooms and thyme into the mince mixture, stirring thoroughly.
Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta in boiling salted water following the packet instructions. Drain thoroughly and rinse under cold water. Fold the pasta into the mince mixture.
Transfer everything into an ovenproof dish. Scatter over the cheeses and place in the oven for 25 to 30 minutes until golden and bubbling around the edges. Serve piping hot alongside a green or tomato salad.
