Mary Berry has put a delicious twist on this beloved pasta bake recipe to make it even tastier.

Whip up this fail-safe recipe on a chilly autumnal evening for a delicious feast that is as rich in taste as it is satisfying.

Mary Berry’s version of the pasta bake can be cooked up to six hours ahead and takes less than 30 minutes to prepare.

Mary Berry, in her Simple Comforts cookbook, said: “This is a bolognese pasta that can be assembled ahead in one dish, ready to pop in the oven.

“Frying the mushrooms ensures they keep firm and flavoursome, not soft and soggy.”

Ingredients 

675g minced beef

350ml beef stock

250g chestnut mushrooms, sliced

225g penne pasta

100g mature cheddar cheese, grated

50g parmesan cheese, grated

Two garlic cloves, crushed

Two celery sticks, chopped

Two onions, chopped

Two (400g each) tins of chopped tomatoes

Two tablespoons of tomato puree

Two tablespoons of Worcestershire sauce

One tablespoon of red currant jelly

One tablespoon of olive oil

Thyme leaves, chopped

A knob of butter

Salt and pepper

Method 

Start by heating a tablespoon of olive oil in your large frying pan, tossing in the onions and celery to sauté them on high for around three minutes until they start to go tender.

Throw the mince into the hot pan, searing it swiftly, and crumble the chunks with a trusty wooden spoon. Introduce garlic and tomato puree into the mix and combine well.

It’s then time to add the tomatoes, beef broth, Worcestershire sauce, and redcurrant jelly. Thoroughly mix and season the concoction with salt and pepper.

Cover the pan and let it simmer over a gentle heat, cooking away patiently for 30 to 35 minutes.

Once the time is up, melt the butter in a frying pan. Add the mushrooms and cook them on high heat for one minute.

Pop a lid on the pan and cook for two minutes to draw out the liquid, then take off the lid and cook for two more minutes on high heat to evaporate the liquid.

Add the mushrooms along with the thyme to the minced mixture and give it a good stir.

Preheat the oven to 160C (140C Fan or Gas Mark 3). While the oven is warming up, cook the pasta in a pot of boiling salted water, following the packet instructions for the cooking time.

Drain the pasta, rinse it under cold water and then mix the pasta into the sauce.

Spoon the whole lot into an ovenproof dish, sprinkle on both grated cheeses and pop it in the oven for 25 to 30 minutes.

Take it out of the oven once the bolognese bake is golden on top and your delicious pasta is now ready to serve.