PASTA AU GRATIN

Version of a classic Swedish recipe, but a bit spicier and halal unlike the original.

4 dl (1 3/4 cups) unboiled pasta (not spaghetti or such, use macaroni, farfalle or the like) or 1 litre (1 quart) boiled pasta
1 tomato, diced
1 handful green peas
1 chili, chopped (optional)
1/2 small onion or 5 cm (2 inches) leek, chopped and fried

For vegetarian version: Broccoli, sweetcorn, beans...
For non-vegetarian version: Any leftovers you might have, or chopped up meatballs (in the photo), sausages, smoked meat or poultry...
You can also use some smoked salmon and dill weed + lemon.
2 dl (just under 1 cup) grated cheese
3 eggs
4 dl (1 3/4 cups) milk
Salt, pepper
1-2 teaspoons harissa, if desired

Boil pasta. Fry onions and if desired, the meat or prepare veg accordingly. In a bowl, mix onions/meat/veg with tomato and chili. Add pasta, well drained, and most of the cheese. Mix well, season and pour into a greased, ovenproof dish.

Whisk together eggs and milk and pour into the dish. Top with leftover cheese.

Bake at 200 degrees Celsius (392 F) for 30-40 minutes. Cover with aluminium foil towards the end if it looks like it's going to burn before it's done.

Serve with a salad!