Recipe: 3 Cheese Mushroom Bake | Jess & Josh Cook

Recipe: 3 Cheese Mushroom Bake | Jess & Josh Cook

It’s the week before payday so we’re living off leftovers and doing mostly veggie meals to keep spending to a minimum before I get paid tomorrow and blow it all over the bank holiday weekend.

We managed to get 4 meals out of this pasta bake (2 dinners and 2 lunches) so I thought I’d share the recipe with y’all so you can give it a go if you’re saving or if you just want a super easy mid-week recipe.

Three Cheese Mushroom Pasta Bake


What You’ll Need 

  • 400g pasta, any shape, we used Penne
  • 1 red onion
  • 100g button mushrooms
  • 100g chestnut mushrooms
  • 2 rashers of bacon (optional)
  • 60ml marsala wine
  • 150g butter
  • 150g plain flour
  • 500ml vegetable stock
  • 3 tablespoon parsley
  • 100g cheddar cheese
  • 100g Parmesan
  • 1 mozzarella ball
  • 1/2 tin sweetcorn
  • salt & pepper
  • olive oil


  1. Preheat your oven to 180°C, fill a kettle with boiling water and once boiled get a pan on with your pasta, a pinch of salt and part boil for 10 minutes.
  2. Meanwhile, blitz the onion in a food processor and chop your mushrooms however you prefer. Slice the bacon into little chunks if using.
  3. Heat some oil in a frying pan and cook the mushrooms for a couple of minutes. Then add the onion, bacon and a shake of salt and pepper and cook until the onion is soft.
  4. Add the wine and reduce.
  5. Then add the stock, butter, flour and parsley. Stir well and cook until around 3/4 of the liquid has reduced.
  6. Add the cheddar and mix until it starts to melt.
  7. Add the pasta and coat in the mixture.
  8. Mix in the sweetcorn.
  9. Transfer the mixture to an ovenproof dish and top with Parmesan and mozzarella.
  10. Bake for 20 minutes or until all the cheese has melted and turned golden.


You can then have it for lunch the next day like I did…