Ingredients
400 g pasta
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
400 g canned diced tomatoes
300 ml cream
3 cups shredded cheese
4 eggs
1 teaspoon dried oregano
Salt and pepper to taste
Method
Boil a large pot of salted water. Add the pasta and cook it until almost done. Drain and set aside.
Heat olive oil in a large pan over medium heat. Sauté the chopped onion and minced garlic until soft.
Stir in the canned tomatoes and cream. Let the mixture simmer for a few minutes, then add the shredded cheese.
Whisk the eggs in a bowl. Mix in the oregano, salt, and pepper. Combine this with the pasta and the sauce.
Transfer everything into a baking dish. Bake in a preheated oven at 180°C for about 25-30 minutes until bubbling and golden on top.
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