Casserole with pasta, leek and tomatoes

Ingredients for 4 servings:

• 500g spaghetti
• 100 g butter
• 500 g leek
• 500 g tomatoes
• 1 tsp Sambal Oelek or 1 fresh red pepper
• 1 tsp tomato paste
• 2 eggs
• 2 tbsp milk
• 100 g cheese, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C. Wash the tomatoes, remove the stems, and slice them. Wash the leeks and slice them into rings. Cook the spaghetti in plenty of salted water until al dente. Heat 50g of butter in a small pan until lightly browned, then set aside. Heat the remaining 50g of butter in a larger pan. Add the leeks and sauté with the lid on for about 10 minutes. Season well with salt and pepper. Layer the spaghetti in a baking dish and pour the browned butter over it. Distribute the leeks over the pasta and then layer the tomatoes on top. Season well with salt and pepper again! Mix the sambal oelek (or finely chopped chili peppers) with the tomato paste in half a cup of water (about 100ml) and pour the liquid evenly over the casserole. Bake for 30 minutes at 200°C. Mix the eggs with the milk and pour it over the casserole. Sprinkle the grated cheese on top. Bake for another 15 minutes at 200°C.