Mezze penne and mushrooms casserole


Mezze Penne Rigate


It's cold outside, and it's nice to switch the oven on to warm up our kitchen with lovely smell of good food, like mushrooms. Let's prepare the wrapping dough: in italian this kind of dough is called pasta matta (i.e. "crazy dough") and it's made with flour, water and oil.

We might have kept aside in our freezer a few oh the mushrooms that we picked up during fall: we heat them over medium heat in a pan, along wioth olive oil, garlic and a sprinkle of salt.

In the meanwhile, we'll cook our Mezze Penne Rigate Originale Felicetti very much al dente; we drain them and add to the mushrooms' saucepan, together with a generous amount of grated Grana Padano cheese. We might love to use Trentingrana or Parmigiano Reggiano instead. Any of those will taste delicious!

Let's get back to our pasta matta: roll half of it, quite thin, and line our casserole mold. Fill with cooked penne and mushrooms, than coat up with the other half. Trim exceeding border and seal up the dough all around; straitght to pre-heated oven at 180°C for about 30 minutes. Cool gently, cut into portions and enjoy!


1 pack Mezze Penne Rigate Originale Felicetti

500 g fresh or frozen mushrooms

150g. grated Grana Padano cheese

olive oil, salt

For the crazy dough / pasta matta:

250 g flour

120g lukewarm water

a tablespoon olive oil