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


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.