Pasta bake is a favourite dinner in many households as it’s super easy to prepare and cook. Mary Berry has shared many pasta recipes throughout her career, including this chicken pasta bake from Mary Berry’s Absolute Favourites.
Sharing the recipe with BBC, the notes said: “A wonderfully comforting chicken pasta bake, this can be made ahead and will do down really well with the family.” It’s ready in under 30 minutes and uses just a few ingredients, some of which you may already have in your cupboard. The chef recommends penne with the dish, but other types such as fusilli work too.
Method:
Preheat the oven to 220C or 200C Fan and grease a 1.75-litre ovenproof dish with butter. Cook the penne with the onion in boiling, salted water according to the packet instructions and then drain it.
Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper before sealing it and shaking to coat.
Heat one tablespoon of olive oil in a frying pan and fry the chicken for two minutes until just cooked through. Using a slotted spoon, transfer the chicken to a plate and set aside.
To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for one minute, then gradually add the hot milk, whisking over high heat until the sauce is smooth and thickened, and allow to boil for just four minutes.
Stir in the mustard and half of the cheese, seasoning it with salt and pepper. Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken.
Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for 20 minutes until piping hot and golden-brown before serving immediately.