Provençal pasta cake

Ingredients for 4 servings:

• 4 sausages, pork
• 250g spaghetti
• 2 small zucchini
• 125 g mushrooms, fresh
• 300 g cocktail tomatoes
• 2 onions
• 5 tbsp olive oil
• 1 tsp herbs de Provence
• Salt
• Pepper, freshly ground
• 4 eggs
• 100 ml cream
• 100 ml milk
• 2 cloves garlic, crushed
• 80 g cheese (Gruyere), grated
• 1 tbsp parsley, chopped

Instructions

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

Press the sausage mixture out of the skin and form small balls. Lightly fry these in a non-stick pan. Boil the spaghetti according to the instructions until al dente and then chop it up a bit. Clean the zucchini and slice lengthwise. Clean the mushrooms and slice them. Also slice the cherry tomatoes and onions. Preheat the oven to 180°C. Sauté the vegetables, except for the tomatoes, in 4 tablespoons of olive oil and season with the herbs, salt and pepper. Grease an ovenproof tart dish with a tablespoon of oil and add the spaghetti and sausage balls. Arrange the vegetables decoratively on top. Distribute the tomato slices on top. For the topping, whisk all the ingredients together, season with salt and pepper and pour over the dish. Let it set in the oven for 40 to 45 minutes.