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Pasticcio di penne alla valdostana
Valle d'Aosta
Preparation - Medium
Serves 4 - 5

INGREDIENTS:

• 1 lb mushrooms, cleaned and thinly sliced
• 1 garlic clove, peeled, whole
• 4 T butter
• salt and freshly ground black pepper
• 10 oz penne (about 2 1/2 cups dry pasta) - you can also use mostaccioi, ziti, etc.
• 3 oz Bel Paese cheese, thinly sliced or cubed - or any creamy, mild cheese (Havarti, Fontina)
• 1/3 cup freshly grated Parmesan cheese
• 3/4 cup heavy cream or half and half

 Sauté pan, oven-proof baking dish.

METHOD:

1. SAUTÉ the mushrooms with the whole garlic clove in 2 tablespoons of the butter over a high heat.
2. ADD salt and pepper, lower the heat and cook for 3 minutes.
3. DISCARD the garlic.
4. COOK the pasta as usual.
5. DRAIN and dress with the remaining butter.
6. BUTTER an ovenproof dish and cover the bottom with a layer of penne.
7. DISTRIBUTE about a quarter of the mushrooms and the sliced cheese evenly over the pasta and sprinkle with 1 tablespoon of Parmesan.
8. ADD another layer of pasta and cover with mushrooms and cheese as before.
9. REPEAT until you have used all the ingredients, finishing with a layer of sliced cheeses.
10. POUR over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 deg. F. for 10 minutes.
11. BAKE uncovered for a further 10 minutes, or until a light crust has formed on the top.
12. REMOVE from oven and allow to rest for 5 minutes before serving.

Adapted from:

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