Pasta And Mushrooms Baked With Two Cheeses

Ribbon noodles are fun to fork up in this delicious supper dish. The creamy mushroom sauce is enriched with egg.

Stilton cheese is marvellous for cooking, and gives a very distinctive flavour to the mushroom sauce in this pasta dish. Mozzarella, used here for the topping, is a famous Italian cheese, which is now also being made in Britain. It is deliciously creamy when melted.

SERVES 2 - 3

225 g (8 oz) ribbon noodles
25 g (1 oz) butter
1 garlic clove, skinned and crushed
225 g (8 oz) mushrooms, thinly sliced
50 g (2 oz) Stilton cheese
60 ml (4 tbsp) fresh double cream
salt and pepper
1 egg, lightly beaten
100 g (4 oz) mozzarella cheese


1. Cook the noodles in boiling salted water for about 7 minutes, until just tender.

2. Meanwhile, melt the butter in a large frying pan and cook the garlic and mushrooms, stirring frequently, until just softened. Crumble in the Stilton cheese and cook for a couple of minutes, stirring continuously. Stir in the cream and season to taste.

3. Drain the pasta and season with lots of pepper. Mix into the mushroom sauce. Stir in the egg and mix together thoroughly.

4. Turn the mixture into a buttered ovenproof dish and grate the mozzarella on top. Cover with foil and bake at 180°C (350°F) mark 4 for 10 minutes, then remove the foil and bake at 220°C (425°F) mark 7 for a further 10 - 15 minutes, until brown and crusty on top.

Serve with a green salad.

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