Baked Pasta with Peppers and Almonds
Halve peppers, remove seeds and ribs and cut into thin strips. Peel and finely dice onion. Cook pasta in plenty of salted boiling water, about 7 minutes. Drain and rinse. Heat oil in a pan. Add onion and sauté briefly. Add pepper strips and cook 5 minutes. Season with salt and pepper and mix with the pasta.
Transfer pasta and vegetables to a round baking dish and sprinkle with almonds. Rinse parsley and set 1 sprig aside. Finely chop the rest. Mix eggs with cream, Parmesan and chopped parsley and pour mixture over the pasta. Cut mozzarella into cubes and sprinkle over the top. Bake in an oven preheated to 180°C (approximately 350°F) until top is golden-brown, about 35 minutes. Garnish with remaining parsley leaves.