Pasta and Goat Cheese Casserole with Black Olives

Very interesting and tasty pasta casserole.

• I made a 1/3 recipe (which serves 6-8) for two. It was plenty,
• I soaked my oven-dried (rather than sun-dried) tomatoes as instructed, but this isn't necessary. Next time I'll just slice them and add with the other ingredients.
• Dried mushrooms might be soaked a bit longer (5-10min), although 20min was really fine.
• Instead of all butter, I used half and half butter and grapeseed oil for the sautéing.
• Used roasted red bell peppers strips from a jar. (It was open and needed using.) These could have been stirred in with the softer ingredients later, since they almost dissolved.
• Used a cayenne pepper from the garden. The dish was nicely tingly, but not challenging.
• Oops, no yogurt (it's being made, but not ready), but I did have some goat's milk yogurt, so used that instead. No problem.
• Oops, forgot the dill. Might be nice.
• Baked in individual dishes, only 20min, which was more than enough.

Very tasty. If you had some leftover roast chicken or pork, that might be nice stirred in before baking; of course, then it's not vegetarian.

Would be a good pot luck dinner dish.