Baked Mushroom and Cheese Penne

• mushroom, cleaned and thinly sliced↗1 lb
• garlic clove, peeled, whole↗1
• butter, divided↗4 tablespoons
• salt & freshly ground black pepper (to taste)
• penne (about 2 1/2 cups dry pasta)↗10 ounces
• bel paese cheese, cubed (or any creamy, mild cheese such as Havarti, Fontina)↗3 ounces
• parmesan cheese, grated↗1⁄3 cup
• heavy cream↗3⁄4 cup

Step-by-step instructions

1. 1

   Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.

2. 2

   Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.

3. 3

   Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.

4. 4

   In a large casserole dish that has been greased, add a layer of cooked penne.

5. 5

   Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.

6. 6

   Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.

7. 7

   Pur over the cream, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400 degrees for about 10 minutes.

8. 8

   Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.

9. 9

   Remove from oven and allow to rest for 5 minutes before serving.