Baked Penne With Mushrooms And Cheese
|Penne pasta||12 Ounce|
|Garlic||3 Clove (15 gm), crushed|
|Crushed red pepper||1 Pinch|
|Mushrooms||1 Pound, sliced|
|Swiss cheese||6 Ounce, grated|
|Mild cheese||6 Ounce, grated (Havarti, Brick / Bel Paese)|
|Parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Combine and saute mushrooms over medium heat for about 3 minutes.
Combine cheeses and set aside.
Cover the bottom of the baking dish with a layer of pasta.
Spread one-fourth of the mushroom and cheese mixtures over top.
Repeat layering until mixtures have been used.
Pour over the cream, sprinkle with ground pepper, and cover with foil.
Bake, covered, for 12 minutes.
Bake, uncovered, for another 12 minutes or until a light brown crust has formed on top.