Mushroom and ham perfect whether it’s pizza seasoning, crepes stuffing, or baked pasta just like we did in this recipe whenever you’d like to make a different oven-baked pasta.
Serves: 4 | Preparation time: 20 mins | Cooking time: 30 mins
- Rigatoni or any kind of short dried pasta: 400 g
- Champignon mushrooms: 300 g
- Mozzarella: 250 g
- Ham: 200 g
- Parmesan, grated: 40 g
- White wine, dry: 50 ml
- Garlic: 1 clove
- Extra virgin olive oil (EVOO): 2 tbsp
- Parsley: to taste
- Salt: to taste
Pre-heat the oven to 200°C.
Clean mushrooms with a damp kitchen cloth or scrape them with a brush, and slice them.
Peel and crush garlic, brown it in a pan with olive oil. Finely chop parsley and add it to the pan along with mushrooms and let them flavour on low heat for about 5 mins.
Pour in the wine, turn up the heat and let it simmer until it evaporates completely.
Boil pasta in salted water and drain it when it is still al dente.
Tip: pasta does not have to cook completely in the pot since it will have a second baking in the oven.
Remove the garlic and mix pasta and mushrooms together in a large bowl. ddd ham and some diced mozzarella to mushrooms and pasta along with grated Parmesan, mix well. Set aside some diced mozzarella for the final garnish
Grease a baking dish and put pasta inside. Sprinkle with some Parmesan, the rest of diced mozzarella, a drizzle of Evoo and bake it in the oven to 200°C for 10 minutes.
Pasta is ready as soon as cheese on top has melted in a golden and crunchy crust. Serve warm.