14 oz Ribbed penne pasta
3/4 lb Button mushrooms
1/4 lb Mozzarella cheese
1 c  Ham -- diced
1/4 c  Olive oil
1    Clove garlic -- crushed and
Chopped
1 bn 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 hot oven (500^F) until thecheese begins to melt
and the pasta has browned a little.