Ribbed penne, mushroom and ham pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Ribbed penne pasta |
| ¾ | pounds | Button mushrooms |
| ¼ | pounds | Mozzarella cheese |
| 1 | cup | Ham -- diced |
| ¼ | cup | Olive oil |
| 1 | Clove garlic -- crushed and | |
| Chopped | ||
| 1 | bunch | Parsley -- finely chopped |
Directions
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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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