Spinach and Mushroom Casserole with Truffle Oil

¼ Cup of butter
2 Cups of chopped mushrooms
2 (10 oz.) pkgs. of frozen spinach, thawed and drained
4 eggs, beaten
¾ Cup OBAGV goat cheese
1/8 tsp. nutmeg
½ pkg. of cooked OBAGV Penne pasta
½ tsp. fresh ground pepper
¼ Cup of parmesan cheese
OBAGV Truffle Infused Olive Oil for drizzling

Preparation:

Sauté mushrooms in butter for 10 minutes. Stir spinach into skillet. Stir in eggs, goat cheese, nutmeg, pasta, salt and pepper. Spoon mixture into greased 1 ½ quart casserole. Sprinkle with Parmesan cheese. Bake in oven at 350 Degrees for 45 minutes. Cut into squares. Once plated drizzle the desired amount of truffle oil on top.