Recipe from Pasta Plus!! //


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

  • 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
OO Sauté pan, oven-proof baking dish.

  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: