This Marry Berry Veggie Penne Bake is a cheesy and hearty recipe, which includes chestnut mushrooms and red peppers. It’s a classic, foolproof recipe, ready in about 1 hour.
Marry Berry Veggie Penne Bake Ingredients
- 175g (6oz) penne pasta
For the vegetables: - 2 tbsp olive oil
- 1 large onion, roughly chopped
- 2 red peppers, deseeded and diced
- 500g (1lb 2oz) chestnut mushrooms, sliced
- 2 garlic cloves, finely grated
- 2 × 400g tins chopped tomatoes
- 2 tbsp tomato purée
- Small bunch of basil, leaves chopped
For the cheese sauce: - 25g (1oz) butter
- 25g (1oz) plain flour
- 450ml (¾ pint) hot milk
- 2 tsp Dijon mustard
- 55g (2oz) Parmesan, coarsely grated
- 115g (4oz) Cheddar, coarsely grated
How To Make Marry Berry Veggie Penne Bake
- Prep the oven and dish: Preheat the oven to 200°C/180°C Fan/Gas 6 and prepare a 23 × 28cm ovenproof dish.
- Cook the vegetables: Heat olive oil, sauté onion and peppers, then add mushrooms and garlic until moisture evaporates. Add tomatoes, purée, and basil. Simmer 12–15 minutes.
- Cook the pasta: Boil penne as per package, then drain and rinse under cold water.
- Make cheese sauce: Melt butter, stir in flour, whisk in hot milk. Add mustard and Parmesan. Season well.
- Assemble layers: Layer vegetables, then pasta, then cheese sauce. Top with Cheddar.
- Bake and serve: Bake for 25–30 minutes until bubbly. Serve with green salad.
Recipe Tips
- Can I make this ahead of time? Yes, assemble up to 12 hours early and refrigerate.
- How to freeze Veggie Penne Bake: Freeze before baking; thaw before use.
- What vegetables can I substitute? Use spinach, zucchini, or eggplant.
- How to make it gluten-free: Use gluten-free pasta and flour blend.
- How to get a golden top: Broil briefly after baking for extra color.
What To Serve With Veggie Penne Bake
This cheesy pasta pairs perfectly with these sides:
- Crisp green salad with vinaigrette
- Garlic bread or focaccia
- Steamed broccoli
- Roasted carrots
- Beetroot and walnut salad
How To Store Veggie Penne Bake
Refrigerate: Keep in an airtight container up to 3 days.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
Veggie Penne Bake Nutrition Facts
- Calories: 480 per serving
- Protein: 22g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 7g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different pasta shape?
Yes, fusilli or rigatoni work just as well.
Can I skip the cheese sauce?
You can, but it adds creamy richness. Use dairy-free if needed.
Why is my bake watery?
Ensure the vegetable mixture simmers until thickened.
Can I add protein to this dish?
Yes, lentils or plant-based meat alternatives fit well.
How do I reheat leftovers?
Cover with foil and reheat in oven at 180°C or microwave portions.
Marry Berry Veggie Penne Bake
Description
A hearty vegetarian pasta bake with tender vegetables, creamy cheese sauce, and a bubbling golden top.
Ingredients
Instructions
- Preheat oven to 200°C and grease a 23×28cm dish.
- Sauté onion and peppers in oil; add mushrooms and garlic.
- Stir in tomatoes, purée, basil; simmer 15 mins.
- Cook pasta, drain, rinse under cold water.
- Make cheese sauce with butter, flour, milk, mustard, Parmesan.
- Layer veg, pasta, and sauce; top with Cheddar.
- Bake 25–30 mins until bubbling and golden.
Notes
- Cook vegetables until liquid evaporates to avoid sogginess.
- Make-ahead friendly; refrigerate up to 12 hours before baking.
- Use pre-shredded cheese to save time.
- Freeze unbaked dish for up to 3 months.
Marry Berry Veggie Penne Bake