Farmer's Oven-cooked Pasta
Chop the onion finely. Fry in a pan with olive oil until transparent.
Add the julienneA julienne (also called a "matchstick") is a type of cut that makes a long thin strip.-cut carrots, the peas, and cook 10 minutes.
Reconstitute the mushrooms by cover them with boiling water. Steep for 5 minutes, strain the water and chop the mushrooms.
Bring a pot of salted water to a boil, add penne rigate and cook until al dente.
Drain well the pasta and season with vegetables, curry, mushrooms, grated parmesan and provolone cut into cubes.
Bake tha pasta in preheated 200° C (392 F) oven 20 minutes, until brown.

Farmer's Oven-cooked Pasta

Serves four:
240g penne rigate
100g peas
3 carrots
30g dried mushrooms
1 onion
1 tsp. curry
50g grated parmesan
150g provonole cheese








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