This easy and flavorful Mary Berry Penne Bolognaise Bake is a family-friendly twist on classic lasagna, using penne pasta for simpler layering and serving. A rich tomato-beef ragu simmers with basil and garlic, then is baked with a creamy Cheddar-Parmesan cheese sauce until bubbling and golden. It takes just over an hour and serves 6. Serve it with a crisp green salad or garlic bread for a complete comfort meal.
Mary Berry Penne Bolognaise Bake Ingredients
For the meat sauce:
- 2 tbsp olive oil
- 500g (1lb 2oz) beef mince
- 1 large onion, chopped
- 2 garlic cloves, finely grated
- 2 × 400g tins chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp caster sugar
- Small bunch of basil, leaves chopped
For the pasta and topping:
- 200g (7oz) penne pasta
For the cheese sauce:
- 55g (2oz) butter
- 55g (2oz) plain flour
- 600ml (1 pint) hot milk
- 2 tsp Dijon mustard
- 115g (4oz) mature Cheddar, grated
- 55g (2oz) Parmesan, grated
- Salt and freshly ground black pepper
How To Make Mary Berry Penne Bolognaise Bake
- Preheat oven: Set to 200°C/180°C Fan/Gas 6. Grease a 23 × 28cm baking dish.
- Cook the meat sauce: Brown mince in oil. Add onion and cook 5 mins, then garlic for 10 secs. Stir in tomatoes, purée, sugar, basil. Simmer covered for 40 mins.
- Cook the pasta: Boil penne as per packet, drain, refresh with cold water, then drain again.
- Make the cheese sauce: Melt butter, stir in flour, then whisk in hot milk. Cook until thick. Add mustard, Cheddar, and season well.
- Assemble: Spoon meat sauce into dish. Layer penne on top, pour over cheese sauce, and finish with Parmesan.
- Bake: Bake for 25–30 minutes until golden and bubbling. Serve hot.
Recipe Tips
- Cook pasta al dente: Slight firmness helps it hold shape while baking.
- Use fresh basil: Adds great aroma and depth to the sauce.
- Chill for later: Assemble and refrigerate up to 24 hours before baking.
- Go cheesy: Add extra cheese if you like a more indulgent topping.
- Freezer-friendly: Freeze before or after baking—just thaw completely before reheating.
What To Serve With Penne Bolognaise Bake
This pasta bake pairs beautifully with a fresh green salad, garlic bread, or roasted vegetables. For a cozy dinner, serve with a glass of red wine or sparkling water with lemon.
How To Store Penne Bolognaise Bake
Refrigerate: Store cooled leftovers in an airtight container for up to 3 days. Reheat until hot throughout.
Freeze: Freeze unbaked or fully baked portions for up to 3 months. Thaw overnight and reheat at 180°C until hot and bubbling.
Penne Bolognaise Bake Nutrition Facts (Estimated per Serving)
- Calories: 670 kcal
- Total Fat: 34g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Sugar: 10g
- Protein: 35g
- Sodium: 1.5g
- Fibre: 6g
FAQs
Can I use a different pasta shape?
Yes—rigatoni, fusilli, or macaroni work well too.
Can I make it vegetarian?
Swap the beef mince for lentils or plant-based mince and use veggie stock-based sauces.
Can I make it ahead of time?
Yes! Assemble up to a day in advance and bake when ready to serve.
How do I reheat leftovers?
Bake covered at 180°C or microwave in portions until piping hot.
Is Dijon mustard necessary?
It adds flavor depth, but you can omit it or use a touch of English mustard.
Mary Berry Penne Bolognaise Bake
Description
A hearty, cheesy pasta bake with a rich tomato beef ragu and creamy cheese sauce, made easy with penne pasta for fuss-free serving.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan. Grease baking dish.
- Brown beef in oil, add onion and garlic, cook until soft.
- Add tomatoes, purée, sugar, basil; simmer 40 mins.
- Boil pasta, drain, cool, and drain again.
- Make cheese sauce: butter + flour + milk, then add mustard and Cheddar.
- Layer meat sauce, pasta, cheese sauce in dish. Top with Parmesan.
- Bake 25–30 mins until golden and bubbling.
Notes
- Great for batch cooking and freezing.
- Use fresh herbs for best flavor.
- Dijon adds tang—optional but recommended.
- Make ahead and chill until ready to bake.