Pasta casserole with mozzarella and tomatoes

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 1 bunch of spring onions
• 200 g mountain cheese
• 125g mozzarella
• 200 ml milk
• 250 g cherry tomatoes
• salt and pepper
• 4 eggs
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Cook the pasta in salted water. Preheat the oven to 200°C (top/bottom heat) or 175°C (fan oven). Grease a baking dish. While the pasta is cooking, wash the spring onions and slice them into thin rings. Finely dice or grate the mountain cheese and finely dice the mozzarella. Halve the cherry tomatoes. Mix the milk and eggs. Season with salt and pepper. Drain the pasta and rinse well. Transfer to the baking dish and mix with the spring onions, mountain cheese, and some of the tomatoes. Pour the egg wash over the pasta. Spread the remaining tomatoes and mozzarella over the casserole. Bake in the oven for about 35 minutes. Check if the egg wash has set. If not, let the casserole stand in the switched-off oven for another 5 minutes.