Pasta casserole with bacon and spring onions

Ingredients for 4 servings:

• 350 g pasta (e.g. butterfly or spiral pasta)
• 3 spring onions
• 1 pc. bacon, diced
• 1 clove(s) garlic
• 4 small tomatoes
• 2 tbsp flour
• 2 tbsp butter
• 375 ml milk
• 50 g Parmesan
• 1 pack of mixed herbs (frozen)
• some cheese (Emmental)
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta until al dente and drain well. Finely chop the onions and garlic. Sauté with the diced bacon. Wash, trim, and quarter the tomatoes. Place the pasta in a baking dish, toss with the bacon, garlic, and onion mixture, and scatter the tomatoes on top. Melt the butter in a saucepan and stir in the flour. Let it turn light yellow, then gradually add the milk while stirring, making sure the sauce doesn’t lump. Season with salt, pepper, and nutmeg and simmer for 5 minutes over medium heat (don’t forget to stir). Stir in the herbs and Parmesan cheese and simmer for another 2-3 minutes while stirring. Season to taste and then pour over the pasta. Sprinkle with Emmental cheese, if desired. Bake in an oven preheated to 200°C for 15-20 minutes.