Pasta Gratin

Cook the pasta in boiling salt water until al dente. Drain the pasta, rinse in cold water and drain well.

Peel and finely chop the onion and garlic. Blanch the tomatoes, peel, quarter, core and dice.

Rinse the zucchini and slice into 4 mm (approximately 1/4 inch) thick slices.

Cook the ground beef in hot oil. Add the onion and garlic. Mix in the diced tomatoes and oregano. Season with salt and pepper.

Whisk the cream and eggs. Season with salt and pepper.

Place half of the macaroni in a buttered baking dish and sprinkle with a layer of cheese. Layer the zucchini slices on the cheese. Pour half of the cream-egg mixture over the meat and evenly spread on the zucchini. Cover with another layer of cheese. Pour in the remaining macaroni. Pour in the remaining cream-egg mixture and top with a final layer of cheese.

Bake for 35-40 minutes at 180°C (approximately 350°F), until golden brown.