Whole-wheat penne rigate, a hefty meat sauce, and plenty of ricotta and mozzarella come together in this protein-packed dish of baked pasta. When the temperature drops, appetites veer toward heartier ...

Add the beef and cook ... Put the penne in a large gratin dish. Pour over the ragu and mix well. Cover it with the cheese sauce and sprinkle over the Parmesan. Bake for 25 minutes, or until ...

Mary Berry’s version of the pasta bake can be cooked up to ... Ingredients 675g minced beef 350ml beef stock 250g chestnut mushrooms, sliced 225g penne pasta 100g mature cheddar cheese ...

To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving.

Chicken or beef sausages can be used instead of pork. The original recipe didn't include cheese, but it doesn't have the same flavour without it. Removing the cheese will obviously reduce the cost.