Bolognese is traditionally stirred through spaghetti, but this is transformed in the oven into something altogether more comforting and heart-warming. Here, I’ve served it modestly, bubbling in its dish, with a light arugula salad and a glass of chilled Sangiovese. When I make this for a bustling family supper or a cozy night with friends, I bake a batch of warm garlic butter focaccia and toss together a crisp green salad with a sharp honey-mustard vinaigrette – in which case it will easily satisfy six hungry guests. I’ve been making variations of this for many years, but with the marriage of a slow-cooked ragu and a molten triple-cheese crust, I feel it has reached its apogee here.
Mary Berry Bolognese Pasta Bake Recipe Ingredients
- 1 batch of Mary Berry Bolognese Ragu (approx. 1.2 kg of sauce)
- 500 g penne or fusilli pasta
- 150 ml crème fraîche or double cream (to keep it moist)
- 200 g sharp white cheddar, shredded
- 150 g mozzarella, torn or shredded
- 50 g Parmesan cheese, finely grated
- Fresh parsley, chopped for garnish
How To Make Mary Berry Bolognese Pasta Bake Recipe
- Preheat and prep: Start by preheating your oven to 200°C (180°C fan). Lightly grease a large, deep ovenproof rectangular dish (about 30cm x 20cm). If you haven’t already made the ragu, ensure it is simmered until thick and rich before starting the bake.
- Cook the pasta al dente: Bring a large pot of salted water to a rolling boil. Add the penne or fusilli and cook for about 2 minutes less than the package instructions suggest. You want the pasta to be “al dente”—firm to the bite—because it will continue to cook and absorb the savory juices of the ragu while in the oven. Drain well.
- The creamy marriage: In the large pot used for the pasta, combine the drained noodles with your prepared Mary Berry Bolognese Ragu. Stir in the crème fraîche or double cream. This is the “Mary Berry secret”—the extra dairy ensures the pasta bake remains luxurious and saucy rather than becoming dry or “clumped” during the baking process.
- Layer the textures: Pour half of the pasta and sauce mixture into the prepared baking dish. Sprinkle with half of the cheddar and half of the mozzarella. Top with the remaining pasta mixture, spreading it out evenly with a wooden spoon.
- The golden crown: Scatter the remaining cheddar and mozzarella over the top, then finish with a generous snowfall of finely grated Parmesan. The Parmesan provides that essential salty, professional-looking crust that characterizes a true Mary Berry bake.
- Bake until bubbling: Slide the dish into the center of the oven and bake for 20 to 25 minutes. You are looking for the cheese to be completely molten, golden-brown in spots, and for the sauce to be bubbling vigorously around the edges.
- Rest and serve: Remove from the oven and let it stand for 5 minutes. This resting period allows the sauce to settle, making it much easier to serve neat portions. Garnish with fresh parsley and serve immediately.
Recipe Tips
- Pasta Choice: Penne or fusilli are the best shapes for this bake because their ridges and hollow centers “catch” the meat and sauce, ensuring a perfect ratio in every mouthful.
- Don’t Overcook: The biggest mistake in a pasta bake is over-boiling the pasta initially. If it’s too soft before it hits the oven, it will turn to mush. Keep it firm!
- Cheese Mix: Mary often uses a combination of Cheddar for flavor, Mozzarella for the “stretch,” and Parmesan for the golden crust. Using all three creates a much more complex flavor profile.
- Make Ahead: You can assemble the entire dish (minus the final cheese topping) up to 24 hours in advance. Keep it covered in the fridge, then add the cheese and bake for an extra 10 minutes when you’re ready to eat.
What To Serve With Mary Berry Bolognese Pasta Bake Recipe?
This Mary Berry Bolognese Pasta Bake Recipe is a hearty, indulgent meal that needs a fresh or bready pairing! Garlic Butter Focaccia is the quintessential choice for mopping up any extra cheesy sauce. For a balanced dinner, a Crisp Green Salad with Honey-Mustard Dressing adds a lovely acidic bite that pairs perfectly with the rich ragu! A side of Steamed Tenderstem Broccoli or a glass of Chilled Sangiovese pairs wonderfully with the tomato and beef notes.
How To Store Mary Berry Bolognese Pasta Bake Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: To keep the pasta from drying out, reheat in the oven at 180°C covered with foil for 15 minutes. If using a microwave, add a tiny splash of milk to the bowl to restore the creaminess.
- Freezing: This bake freezes exceptionally well. You can freeze it whole (before or after baking) for up to 2 months. Thaw completely in the fridge before reheating or baking.
Mary Berry Bolognese Pasta Bake Recipe Nutrition Facts
- Calories: 540 kcal
- Total Fat: 32 g
- Saturated Fat: 16 g
- Cholesterol: 85 mg
- Sodium: 710 mg
- Total Carbohydrates: 42 g
- Protein: 28 g
- Fiber: 3 g
FAQs
You can, but the Mary Berry method of using crème fraîche or double cream is much faster and provides a tangier, more sophisticated flavor than a traditional flour-based béchamel.
Rigatoni or even large shells (conchiglie) work beautifully. Avoid long pastas like spaghetti or linguine for a bake, as they are difficult to serve and don’t hold the cheese topping as well.
Absolutely. Stirring in some sautéed mushrooms or roasted peppers with the pasta and sauce is a great way to add extra nutrients and texture.
Try More Recipes:
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Spaghetti Bolognese Recipe
Mary Berry Bolognese Pasta Bake Recipe
Description
A comforting, cheesy oven-baked pasta featuring a rich Bolognese ragu, double cream, and a triple-cheese golden crust.
Ingredients
Instructions
- Preheat oven to 200 C. Grease a large baking dish.
- Cook pasta for 2 minutes less than package instructions; drain.
- Mix pasta with the ragu and cream in a large pot.
- Layer half the pasta in the dish; top with half the cheddar and mozzarella.
- Add remaining pasta, then remaining cheddar, mozzarella, and Parmesan.
- Bake for 20-25 minutes until golden and bubbling.
Notes
- Cooking the pasta al dente is the secret to a perfect texture.
- Crème fraîche adds a lovely subtle tang that cuts through the rich meat.
- This dish is a guaranteed winner for both children and adults.
