Name: Pizza-pasta
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 g pasta spaghetti, uncooked; oil; salt; 100.00 g cheddar cheese grated; 2.00 eggs extra-large; 125.00 ml milk; black pepper freshly ground; tomato sauce; 1.00 onion finely chopped; 5.00 tomatoes peeled and finely chopped; 80.00 ml tomato sauce; 5.00 ml mixed herbs; 5.00 ml oregano; 5.00 ml paprika; 300.00 g mozzarella cheese sliced; 50.00 g anchovy fillets rolled

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Ingredients (16)

250.00 g	pasta — spaghetti, uncooked
	oil
	salt
100.00 g	cheddar cheese — grated
2.00	eggs — extra-large
125.00 ml	milk
	black pepper — freshly ground
	tomato sauce
1.00	onion — finely chopped
5.00	tomatoes — peeled and finely chopped
80.00 ml	tomato sauce
5.00 ml	mixed herbs
5.00 ml	oregano
5.00 ml	paprika

TOPPING

300.00 g	mozzarella cheese — sliced
50.00 g	anchovy fillets — rolled

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 26 x 22 x 5 cm ovenproof dish with non-stick spray. Cook the spaghetti in rapidly boiling salted water, to which a little oil has been added, until just soft. Drain well and mix with the Cheddar cheese. Turn into the prepared dish. Beat the eggs and milk together. Season to taste with salt and freshly ground black pepper. Pour over the pasta and mix. Sauté the onion in a little oil until soft. Add the tomatoes, tomato sauce and the seasonings. Simmer until a fairly thick sauce has formed and pour over the pasta mixture. Top with the mozzarella cheese slices and the anchovy fillets. Bake for about 25 minutes until the egg custard mixture has set and the cheese has melted.
Serve with a green salad.
Serves 6.