Recipe for Dolcelatte Pasta Bake 
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Yield:
4 servings
Ingredients:
Amount Ingredient
250 gm Dried egg pasta shapes eg penne, fusilli or farfalle (8oz)
2 tbl Olive oil
1 x Clove garlic, crushed
1 bn Salad onions, sliced
125 gm Button mushrooms, quartered (4oz)
1 x Red pepper, deseeded and diced
50 gm Mangetout, diamond cut (2oz)
175 gm Dolcelatte, roughly crumbled (6oz)
4 tbl Single cream
1 tbl Freshly chopped parsley
Salt and freshly ground black pepper
1 x Egg, size 3
Instructions:
Instructions: 1. Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the pasta following the pack instructions.

2. Meanwhile heat the oil in a large saucepan and cook the garlic, onion, mushrooms, pepper and mangetout until softened.

3. Stir in the crumbled dolcelatte, cream, parsley and seasoning to taste and beat in the egg and drained pasta.

4. Spoon into a lightly greased ovenproof dish and sprinkle over the mozzarella cheese. Place in the preheated oven for 20 minutes until golden brown and bubbling.

NOTES : A delicious Italian pasta bake, ideally served with a dressed tomato and basil salad and hot crusty bread.

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