Ingredients

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

Instructions

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

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

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

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

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

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

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

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