Instructions: Preheat oven to 350 degrees F. Spray a 9 inch Spring-form Pan lined with foil with vegetable spray.

In a pot of boiling water, cook pasta 5 minutes or until tender but firm.

Rinse under cold water, drain and set aside.

In a non-stick frying pan, heat oil over medium heat. Add garlic and leeks; cook 4 minutes or until softened. Stir in mushrooms and red peppers; cook 6 minutes or until vegetables are tender and moisture is absorbed. Stir in sun-dried tomatoes and black olives; remove from heat.

In a large bowl, whisk together whole eggs, egg whites, evaporated milk, mozzarella and basil. Stir in pasta, cooled vegetable mixture and feta. Pour into prepared pan. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes or until set.

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