Ribbed Penne, Mushroom and Ham Pie
14 ounces ribbed penne pasta
3/4 pound button mushrooms
1/4 pound mozzarella cheese
1 cup ham, diced
1/4 cup olive oil
1 clove garlic, crushed and chopped
1 bunch parsley, finely chopped
Clean and trim the mushrooms and cut into thin slices. Put the
oil, garlic, chopped parsley and mushrooms into a saucepan and cook
over a moderate heat, stirring and turning occasionally, for 10-12
minutes. Cut the ham and cheese into small dice.
Cook the pasta until al dente, drain well and stir in the mushrooms,
ham and mozzarella. Transfer to a buttered ovenproof dish and
place in a preheated hot oven (500F) until the cheese begins to
melt and the pasta has browned a little.