|1 pounds||Penne pasta; cooked and cooled|
|6 ounces||Goat cheese|
|8 ounces||Feta; crumbled|
|½ cup||Sliced kalamata or black olives|
|¼ cup||Fresh chopped basil leaves; (or 1 teaspoon dried)|
|2||Cloves fresh garlic; minced, up to 3|
|1 cup||Parmesan cheese; divided|
|Ground black pepper; to taste|
Cook pasta in large pot of salted, boiling water until al dente. Drain and cool with cold running water. Return pasta to cooking pot. Heat milk in small saucepan until warm - do not boil - and add the goat cheese in chunks, stirring to melt, until smooth. Leave to cool.
To cooled pasta, add the cooled goat cheese sauce, crumbled feta, garlic, olives, basil and half of the parmesan cheese. Add black pepper to taste.
Stir to mix. Pour into oiled 9x13 baking dish, or individual gratin dishes.
Sprinkle remaining parmesan cheese over top. Bake at 350ø for 30 to 40 minutes, until bubbly and brown on top.
Posted to Kitmailbox 8/98 by JoAnn Pellegrino NOTES : This pasta dish is great to make ahead and bake before serving. It is also nice to make in individual gratin dishes. If you don't care for kalamata olives, substitute black olives.
Recipe by: Auntie Woof's Vegetarian & Bread Recipes Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Aug 24, 1998, converted by MM_Buster v2.0l.
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