Maccaroni topped with tomatoes and cheese

Ingredients for 2 servings:

• 150 g pasta (macaroni)
• 3 eggs
• 150 g cooked ham
• 2 m.-sized onion(s)
• 3 tomatoes, vine or bush
• 200 g tomatoes, pureed
• 2 peppers, red, fresh
• 2 cloves garlic
• 150 g cheese, grated Emmental
• 1 tbsp olive oil
• 2 tbsp, chopped oregano, shredded
• e.g. basil, fresh, finely chopped
• n. B. Pepper, colored, from the mill
• n. B. Salt
• some butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

à la garten-gerd

Cook the macaroni in plenty of salted water until al dente, then rinse and drain well. Finely dice the peppers and garlic. Finely slice the onions and sauté in the heated oil until soft. Cut the cooked ham into short strips. Peel and slice the tomatoes. Beat the eggs, season generously with pepper, salt and half of the oregano and mix well with the pasta. Now pour the macaroni and egg mixture into a greased baking dish and chop it up if necessary to make it easier to spread. Mix the peppers, garlic and the remaining oregano with the passata and spread evenly over the pasta. Distribute the onions and cooked ham on top. Finally, top with the tomato slices, season with pepper, salt and sprinkle with the cheese. Bake in a preheated oven at 200°C on the lower rack for approx. 25 minutes. If necessary, briefly turn on the grill to brown the top. Sprinkle with freshly chopped basil before serving.