Rigatoni pasta: 250 g
Mozzarella cheese: 150 g, grated
Red pepper: 2, de-seeded and finely diced
Olive oil: 50 ml
Mushrooms: 200g, button, washed and chopped
Salt
Pepper
Parsley: 1 tsp, finely chopped
Craving for pasta? Try this tasty recipe of Rigatoni with mushrooms and pepper: an easy idea perfect to bring a touch of Italy to your menu.
Pre-heat the grill to hot. Cook the pasta in boiling, salted water until 'al dente'; usually 8-10 minutes.
Meanwhile, saute the mushrooms and pepper in the olive oil in a large frying pan set over a medium-high heat. Cook for 4-5 minutes, then reduce the heat and stir in the parsley.
Drain the pasta, transfer to a mixing bowl and stir the mushroom and peppers into it. Season into a ceramic baking dish.
Top with the cheese and place under the grill until the cheese is melted and golden brown in colour.
Remove and serve immediately.
