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Ribbed Penne, Mushroom and Ham Pie

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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 (500^F) until the cheese begins to melt and the pasta has browned a little.

Makes 4 servings

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