Ribbed Penne, Mushroom and Ham Pie

• 14 ounces ribbed penne pasta
• 3/4 pound button mushrooms
• 1/4 pound mozzarella cheese
• 1 cup ham -- diced
• 1/4 cup olive oil
• 1 clove garlic -- crushed and chopped
• 1 bunch parsley -- finely chopped

Clean and trim the mushrooms and cut into thin slices. Put the oil, garlic, chopped parsley and mushrooms into a saucepan and cook over a moderate heat, stirring and turning occasionally, for 10-12 minutes. Cut the ham and cheese into small dice.
Cook the pasta until al dente, drain well and stir in the mushrooms, ham and mozzarella. Transfer to a buttered ovenproof dish and place in a preheated 500° oven until the cheese begins to melt and the pasta has browned a little.
Serves 4.