Ostara Recipe

The following recipe comes from the book; Ostara by Edain McCoy.

Ostara Pasta with Goat Cheese

16 ounces penne pasta
1 cup rich milk
2 eggs, well beaten
12 ounces feta cheese, crumbled
1/4 cup sun-dried tomatoes, chopped
1/4 tsp pepper
1/4 tsp basil (use 1 tbsp to 1 1/4 tbsp, if fresh)
1/4 tsp parsley flakes (use 1 tbsp to 1 1/4 tbsp, if fresh)
1 cup mushrooms, chopped, any variety (optional)
1/2 cup black olives, chopped (optional)
1/2 cup bread crumbs (optional)

Grease a 9" X 13" baking pan and preheat oven to 350' degrees.
Cook the pasta until just al dente, drain well.
Mix the milk & eggs together; set aside. In another bowl, mix the feta, tomatoes, pepper, basil, parsley, mushrooms and olives. Add drained pasta and blend well. Pour into the baking pan. Top with bread crumbs, if you desire, then pour the milk/egg mixture over the top, distributing evenly, allowing it to soak down into the pasta. Bake for 30 - 45 minutes, or until top turns golden.