Ribbed Penne, Mushroom and Ham Pie
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14 ounces ribbed penne pasta
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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