Mary Berry’s double cheese pasta bake is the ultimate comfort food topped with two different cheeses with a variety of mushrooms to give it an earthy taste
Deciding what to whip up for dinner can be a bit of a headache, especially when you’re catering for a crowd, but this scrumptious pasta dish is a breeze to make.
Mary Berry’s double cheese pasta bake is the epitome of comfort food, smothered in two types of cheese and packed with a medley of mushrooms for a rich, earthy flavour.
In her cookbook Family Sunday Lunches, Mary wrote: “A great dish for vegetarians. It’s easy to make ahead so you’ll just have to pop it in the oven to cook.
“Then all you’ll need is a dressed salad to serve with it. Use a variety of mushrooms like oysters, shiitake, chestnut and button.”
This mouth-watering meal takes less than 10 minutes to prep before it’s popped in the oven for five minutes, making it an ideal choice for a quick and simple supper, reports the Express.
Here’s how to make Mary Berry’s double cheese pasta
Ingredients (serves six)
- 225g of penne pasta
- 500g of mixed mushrooms (thickly sliced)
- 175g of Parmesan cheese
- 175g of Gruyere cheese
- 50g of butter
- 50g of flour
- 300ml of milk
- One onion (roughly chopped)
- Two large cloves of garlic (crushed)
- 300ml of double cream
- One tablespoon of thyme
- Two tablespoons of olive oil
- Salt and pepper
Method
Start by salting a pan full of water and bringing it to a boil. Add your chopped onion pieces and pasta, then let it cook until tender.
Refer to the pasta packet instructions to work out how long the pasta will take. While the pasta is bubbling away, pour the two tablespoons of olive oil into a frying pan and let it heat up.
Once the pan is sizzling, add your chopped mushroom and cook on a high heat for three minutes. Then, toss in the garlic and cook for one more minute.
To whip up the sauce, melt the butter in a separate pan. Once it’s melted, add the flour and give it a good stir on high heat for about a minute.
Gradually pour in the milk while stirring continuously until you achieve a smooth consistency.
Infuse the sauce with thyme and slowly incorporate each of the cheeses into the mix, then season with a bit of salt and pepper.
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Next, fold in the cooked pasta, onion and mushrooms and transfer everything into an ovenproof dish. Sprinkle any leftover cheese over the top of the pasta.
Pop it in the oven under the grill setting for about five minutes until you get a golden and bubbly topping. And voila!
Your delicious pasta is ready to be served.
