Mary Berry Pasta Bake Recipe

This creamy, golden Mary Berry Pasta Bake is made with tender paprika-spiced chicken, a rich mustard-infused cheese sauce, and fresh tomatoes, all ready in just 30 minutes. The dish comes together beautifully when the bubbling cheese topping turns crisp and golden brown in the oven. I love how the unique method of boiling the onions with the pasta saves time while adding incredible flavour.

Why This Classic Works

I have made countless pasta bakes that turn out dry or bland, but this version solves every common problem. The genius move of boiling the chopped onion directly in the water with the pasta ensures it is perfectly soft and sweet without needing a separate pan, saving both time and washing up.

Another surprise was the paprika coating on the chicken. Instead of poaching the meat in the sauce, you quickly fry the spiced chicken strips first, which locks in flavour and adds a lovely smoky depth that cuts through the rich, cheesy béchamel.

Mary Berry Pasta Bake Ingredients

• Penne Pasta: 250g (9oz) of dried penne or fusilli.
• Onion: 1 large onion, roughly chopped (boiled with the pasta).
• Chicken: 3 skinless, boneless chicken breasts, sliced into thin strips.
• Paprika: 1 tablespoon, to coat the chicken.
• Olive Oil: 2 tablespoons, for frying.
• Butter: 50g (1¾oz), plus extra for greasing the dish.
• Plain Flour: 50g (1¾oz), for the roux.
• Milk: 750ml (1 pint 6 fl oz), heated until hot.
• Dijon Mustard: 1 teaspoon, for a tangy kick.
• Parmesan Cheese: 100g (3½oz), freshly grated.
• Tomatoes: 2 large fresh tomatoes, deseeded and diced.
• Seasoning: Salt and freshly ground black pepper.

How To Make Mary Berry Pasta Bake

1. Prep and Boil: Preheat your oven to 220°C (200°C Fan/Gas 7) and butter a shallow 1.75-litre ovenproof dish. Add the pasta and chopped onion to a pan of boiling salted water and cook according to packet instructions until al dente. Drain, refresh under cold water to stop the cooking, and drain again.
2. Fry the Chicken: While the pasta cooks, place the chicken strips in a resealable plastic bag with the paprika, a pinch of salt, and pepper. Seal and shake well to coat. Heat the oil in a frying pan over high heat and fry the chicken quickly for 2-3 minutes until golden and just cooked. Set aside.
3. Make the Sauce: Melt the butter in a large saucepan, add the flour, and whisk for 1 minute. Gradually pour in the hot milk, whisking constantly until the sauce boils and thickens. Stir in the mustard and half of the grated Parmesan cheese. Season to taste.
4. Assemble the Dish: Add the drained pasta and onion to the white sauce and stir to coat. Tip half the mixture into your prepared dish, arrange the cooked chicken strips over the top, and cover with the remaining pasta and sauce.
5. Bake: Scatter the diced tomatoes and the remaining Parmesan cheese over the top. Bake in the preheated oven for 20 minutes until the top is bubbling, golden, and crispy.

Recipe Tips

• Heat the milk: Using hot milk for the béchamel sauce is crucial; it prevents lumps from forming and speeds up the thickening process significantly.
• Don’t overcook pasta: Since the pasta will bake in the oven for another 20 minutes, drain it while it still has a slight bite (al dente) so it doesn’t become mushy.
• Bag technique: Shaking the chicken in a bag with paprika ensures every piece is evenly coated without making a mess of your hands or worktop.
• Customize the cheese: If you find Parmesan too strong for children, you can substitute half of it with mature Cheddar for a milder, stringier finish.

What To Serve With Mary Berry Pasta Bake

This rich dish pairs perfectly with a crisp green salad dressed in a sharp vinaigrette to cut through the creamy sauce. For a heartier meal, serve it alongside garlic bread or rosemary focaccia to mop up any leftover cheese sauce.

How To Store

Store any leftovers in an airtight container in the fridge for up to 2 days; reheat thoroughly in the microwave or oven before serving. You can also assemble the entire dish ahead of time and freeze it before baking—just defrost completely in the fridge before popping it in the oven.

FAQs

Can I use pre-cooked chicken?
Yes, you can use leftover roast chicken. Skip the frying step and simply toss the cooked meat with a little paprika before layering it into the dish.

Why is my sauce lumpy?
Lumps usually happen if the milk is too cold or added too quickly. Ensure your milk is hot and whisk vigorously as you pour it into the roux.

Can I add vegetables?
Absolutely. Sweetcorn, peas, or lightly sautéed mushrooms make excellent additions. Stir them into the sauce along with the pasta before baking.

Nutrition

• Calories: 520 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 640mg
• Total Carbohydrate: 42g
• Protein: 32g

Try More Recipes:

• Mary Berry Tuna Pasta Bake Recipe
• Mary Berry Bolognese Pasta Bake Recipe
• Mary Berry Chicken Pasta Bake Recipe