Creamy Tomato Pasta Bake with Egg and Mayo

1Preheat your oven to 180°C (350°F).

2Cook the pasta (300 g) according to package instructions until al dente. Drain and set aside.

3In a large mixing bowl, combine the canned tomatoes (400 g), eggs (2 large), milk (200 ml), mayonnaise (100 g), garlic powder (1 teaspoon), onion powder (1 teaspoon), salt, and pepper. Whisk until smooth and well combined.

4Add the cooked pasta (300 g) to the tomato mixture and stir until the pasta (300 g) is evenly coated.

5Transfer the pasta (300 g) mixture into a greased baking dish, spreading it out evenly.

6Sprinkle the flour over the top of the pasta (300 g) mixture, then gently mix it in to create a light crust.

7Top with grated cheese (50 g) for added flavor and a golden finish.

8Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

9Remove from the oven and let it cool for a few minutes before serving.