Savory and tender bites in this cheesey casserole recipe.
Saute the mushrooms and whole garlic clove in 2 tablespoons of the butter over a high heat.
Add salt and pepper, lower the heat and cook for about 3 minutes. Discard the garlic.
Cook the pasta according to package directions and individual taste. Drain, and mix with remaining 2 tbs butter.
In a large casserole dish that has been greased, add a layer of cooked penne.
Top layer of penne with about a quarter of the mushrooms and the sliced cheese and sprinkle with 1 tablespoon of Parmesan.
Repeat layers until you have used all the ingredients, finishing with a layer of sliced cheeses.
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.
Bake uncovered for a further 10 minutes, or until a light crust has formed on the top.
Remove from oven and allow to rest for 5 minutes before serving.