Yield: 4 Servings
|14 ounces||Ribbed penne pasta|
|¾ pounds||Button mushrooms|
|¼ pounds||Mozzarella cheese|
|1 cup||Ham -- diced|
|¼ cup||Olive oil|
|1 \N||Clove garlic -- crushed and|
|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 (500^F) until thecheese begins to melt and the pasta has browned a little.
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