This easy Mary Berry Mushroom Pasta Bake is a creamy and comforting dish, perfect for a quick weeknight dinner. Packed with rich mushrooms, tangy Roquefort, and topped with crispy Parmesan, it’s a simple yet delicious meal. Feel free to use any mushrooms or cheese you have on hand for a personal touch!
This Mushroom Pasta Bake Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
For the pasta and mushrooms:
- 225g dried penne pasta
- 150g baby spinach
- 30g butter
- 300g mixed wild mushrooms, thickly sliced
- 400g small button chestnut mushrooms, thickly sliced
For the Roquefort Sauce:
- 30g butter
- 1 onion, finely chopped
- 2 garlic cloves, finely grated
- 30g plain flour
- 350ml hot vegetable or chicken stock
- 300ml pouring double cream
- 125g Roquefort or other blue cheese, grated
- 150g Parmesan, grated
How To Make Mushroom Pasta Bake
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 1.75-litre (3 pint) ovenproof dish.
- Cook the pasta and spinach: Cook the penne in boiling salted water according to the packet instructions. Add the spinach 30 seconds before draining. Drain, rinse under cold water, then drain again and set aside.
- Fry the mushrooms: Heat the butter in a large frying pan over a high heat. Add all the mushrooms and cook until golden and just tender, working in batches if needed. Season with salt and pepper, remove from the pan, and set aside.
- Make the Roquefort sauce: In the same pan, melt the butter over a high heat. Add the onion and garlic, frying for a few minutes until soft. Lower the heat, cover, and simmer for about 15 minutes until the onion is tender.
- Thicken the sauce: Stir in the flour and cook for 30 seconds. Gradually add the hot stock, stirring continuously until the sauce thickens. Stir in the cream and any liquid from the mushrooms, bring to a boil, then remove from the heat and allow to cool slightly for 5 minutes.
- Finish the sauce: Add the Roquefort and half of the Parmesan, stirring until melted and smooth. Stir in the pasta, spinach, and mushrooms. Check seasoning, then spoon the mixture into the ovenproof dish.
- Bake: Sprinkle the remaining Parmesan on top and bake in the preheated oven for about 35 minutes, or until bubbling and lightly golden on top.
- Serve: Serve hot with dressed green leaves or a tomato salad. Enjoy!
Recipe Tips
- Don’t Overcook the Pasta: Be sure to cook the pasta al dente, as it will continue to cook in the oven. Overcooking the pasta beforehand can make it mushy.
- Use Fresh Mushrooms: Fresh mushrooms provide the best flavor and texture for this dish. Avoid using pre-sliced mushrooms that might be dry or lose flavor when cooked.
- Let the Sauce Cool Slightly: After boiling, let the sauce cool for about 5 minutes before adding the cheese. This prevents the cheese from curdling and helps it melt smoothly.
- Season to Taste: Always taste your sauce before baking. Adjust the seasoning with salt and pepper to make sure the flavors are balanced.
- Use Full-Fat Cream for a Richer Sauce: For the creamiest and richest sauce, opt for full-fat cream instead of lighter versions. This will give the bake a luxurious texture.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers mushroom pasta bake in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftovers mushroom pasta bake tightly in plastic or foil and place it in a freezer-safe container. Freeze for up to 3 months. then reheat.
- Reheating: Reheat leftovers mushroom pasta bake in the oven at 180°C for 10 minutes until hot and bubbling. Alternatively, you can reheat it in the microwave for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 serving (about 1/8 of the entire recipe)
- Calories: 573 kcal
- Total Fat: 20 g
- Saturated Fat: 11 g
- Cholesterol: 72 mg
- Sodium: 270 mg
- Potassium: 663 mg
- Total Carbohydrate: 75 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 23 g
Try More Mary Berry Recipes:
Mary Berry Mushroom Pasta Bake
Description
This easy Mary Berry Mushroom Pasta Bake is a creamy and comforting dish, perfect for a quick weeknight dinner. Packed with rich mushrooms, tangy Roquefort, and topped with crispy Parmesan, it’s a simple yet delicious meal. Feel free to use any mushrooms or cheese you have on hand for a personal touch!
Ingredients
For the pasta and mushrooms:
For the Roquefort Sauce:
Instructions
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 1.75-litre (3 pint) ovenproof dish.
- Cook the pasta and spinach: Cook the penne in boiling salted water according to the packet instructions. Add the spinach 30 seconds before draining. Drain, rinse under cold water, then drain again and set aside.
- Fry the mushrooms: Heat the butter in a large frying pan over a high heat. Add all the mushrooms and cook until golden and just tender, working in batches if needed. Season with salt and pepper, remove from the pan, and set aside.
- Make the Roquefort sauce: In the same pan, melt the butter over a high heat. Add the onion and garlic, frying for a few minutes until soft. Lower the heat, cover, and simmer for about 15 minutes until the onion is tender.
- Thicken the sauce: Stir in the flour and cook for 30 seconds. Gradually add the hot stock, stirring continuously until the sauce thickens. Stir in the cream and any liquid from the mushrooms, bring to a boil, then remove from the heat and allow to cool slightly for 5 minutes.
- Finish the sauce: Add the Roquefort and half of the Parmesan, stirring until melted and smooth. Stir in the pasta, spinach, and mushrooms. Check seasoning, then spoon the mixture into the ovenproof dish.
- Bake: Sprinkle the remaining Parmesan on top and bake in the preheated oven for about 35 minutes, or until bubbling and lightly golden on top.
- Serve: Serve hot with dressed green leaves or a tomato salad. Enjoy!
Notes
- Don’t Overcook the Pasta: Be sure to cook the pasta al dente, as it will continue to cook in the oven. Overcooking the pasta beforehand can make it mushy.
- Use Fresh Mushrooms: Fresh mushrooms provide the best flavor and texture for this dish. Avoid using pre-sliced mushrooms that might be dry or lose flavor when cooked.
- Let the Sauce Cool Slightly: After boiling, let the sauce cool for about 5 minutes before adding the cheese. This prevents the cheese from curdling and helps it melt smoothly.
- Season to Taste: Always taste your sauce before baking. Adjust the seasoning with salt and pepper to make sure the flavors are balanced.
- Use Full-Fat Cream for a Richer Sauce: For the creamiest and richest sauce, opt for full-fat cream instead of lighter versions. This will give the bake a luxurious texture.
Mary Berry Mushroom Pasta Bake