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), flour, 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. If desired, sprinkle grated cheese (100 g) on top for extra flavor.

6Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

7Remove from the oven and let it cool for a few minutes before serving.