Mary Berry Mushroom Pasta Bake

I made this mushroom pasta bake one Thursday night when I had more mushrooms than energy. I’d bought a fancy Roquefort for something else (never got made), had a bag of spinach going floppy, and half a pack of Parmesan just waiting to be used. This bake pulled it all together.

First go? I overcooked the pasta. Rookie move. Once baked, it came out too soft—still edible, but lacked bite. Second time, I cooked the penne to al dente, used a mix of chestnut and wild mushrooms, and held back some cheese for the top. The result? Golden, bubbling, cheesy brilliance with that proper rich depth from the blue cheese.

WHY THIS ONE WORKS SO WELL

It’s all about layers of flavour and texture. You’ve got earthy mushrooms that’ve been browned for depth, a creamy Roquefort-spiked sauce that clings to every bit of pasta, and a top layer of Parmesan that crisps up in the oven. The spinach folds in at the end, bringing a bit of green and balancing out the richness.

It’s filling, full of flavour, and feels a bit indulgent without being fussy.

INGREDIENTS + WHY THEY MATTER

Penne Pasta (225g) – Holds the sauce well. Al dente is key—it keeps structure after baking.
Baby Spinach (150g) – Wilted at the end of boiling, it melts right in.
Butter (30g x 2) – Used for mushrooms and the roux base—gives richness.
Mixed Wild + Chestnut Mushrooms (700g total) – Combo gives contrast: chestnut for bite, wild for flavour.
Onion + Garlic – The flavour base for the sauce—don’t skip simmering the onion.
Plain Flour (30g) – Thickens the sauce without making it gloopy.
Hot Stock (350ml) – Adds savoury depth—veg or chicken both work.
Double Cream (300ml) – Full-fat only. You want that silky finish.
Roquefort (125g) – Tangy and punchy. Melts into the sauce for flavour that lingers.
Parmesan (150g) – Stir some into the sauce, sprinkle the rest on top. Crisps beautifully.

MAKING IT YOURS (WITHOUT RUINING IT)

Can’t find Roquefort? Use any strong blue—Stilton, Gorgonzola, Danish Blue. Just go for full-flavoured.
Want it veggie? Use veg stock and skip the Parmesan (or use a veggie-friendly version).
Prefer it milder? Use half Roquefort and half grated mozzarella for a gentler bake.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pasta turned mushy	Boiled too long before baking	Cook until just al dente
Cheese split in the sauce	Added while sauce was boiling	Let sauce cool 5 mins before adding
Mushrooms watery	Didn’t cook hot enough or in batches	Sauté in hot pan, don’t overcrowd

HOW TO MAKE MARY BERRY’S MUSHROOM PASTA BAKE

1. Preheat Oven
   Set to 200°C (180°C fan). You’ll need a 1.75L (3-pint) ovenproof dish.
2. Cook Pasta + Spinach
   Boil penne in salted water. Add spinach for last 30 seconds. Drain, rinse with cold water, and set aside.
3. Fry Mushrooms
   Sauté all mushrooms in butter over high heat until golden and just tender. Do it in batches. Season well and set aside.
4. Make the Sauce Base
   In same pan, melt more butter. Add onion and garlic, cook until soft. Cover and simmer 15 mins until fully tender.
5. Thicken + Enrich
   Stir in flour and cook 30 secs. Slowly add hot stock, stirring constantly. Add cream and any mushroom juices. Boil, then take off heat and let cool 5 mins.
6. Finish Sauce + Combine
   Stir in Roquefort and half the Parmesan. Add pasta, spinach, and mushrooms. Check seasoning.
7. Bake
   Spoon into dish. Top with remaining Parmesan. Bake for 35 mins until golden and bubbling.

TIPS FROM MY KITCHEN

I always roast off any excess mushroom juice if they release too much—keeps the bake from getting watery.
If the top browns too quickly, cover with foil for the last 10 minutes.
Leftovers reheat best in the oven with a splash of stock or cream stirred in.

STORAGE + REHEATING

Keeps: 3 days in the fridge, airtight
Freezes: Yes—cool fully, then wrap tightly
Reheats: Oven at 180°C for 10–15 mins, or microwave in portions

FREQUENTLY ASKED QUESTIONS

Q: Can I make it ahead?
Yes—assemble everything up to the baking step, then refrigerate. Add 5–10 minutes extra bake time from cold.

Q: Can I use milk instead of cream?
You can, but it won’t be as rich. Try a mix of milk and a spoon of crème fraîche for a lighter feel.

Q: What pasta shapes work besides penne?
Fusilli, rigatoni, or macaroni all hold sauce well and work great in bakes.

Try More Recipes:

• Mary Berry Porcini, Wild Mushroom, and Watercress Gratin Recipe
• Mary Berry Spinach, Cabbage and Mushroom Stir-fry
• Mary Berry Saturday Night Pasta Recipe