Pasta Fennel Gratin with Tomatoes

Ingredients

• 2 bulbs fennel
• 250 g Cherry Tomatoes
• 500 g pasta (e.g., penne rigate or spirelli)
• fat for greasing the dish
• 4 eggs
• 400 ml heavy cream (at least 30% fat content)
• Salt
• pepper freshly ground
• nutmeg
• 100 g grated cheese (e.g., Gouda, Emmental)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Clean the fennel, quarter it, remove the core, and slice into strips. Wash the tomatoes and halve them. Place the pasta, fennel, and tomatoes in a greased baking dish.

2. 2.

   Beat the eggs with the cream, season with salt, pepper, and nutmeg, then pour over the pasta and vegetables until everything is well coated. Sprinkle with cheese and bake in the preheated oven for 40–45 minutes until golden brown. Remove and serve immediately.