Angel's schotel

Ingredients (serves 4):
1 pack angel hair pasta
2 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
150g minced beef
50g button mushrooms, chopped
500g tomato paste
2 tbsp ketchup
1 cup water (from pasta)
2 eggs, beaten
1 cup milk
A dash of salt and pepper
100g mozzarella cheese
50g cheddar cheese
1/2 cup parmesan cheese
A bunch of parsley, to garnish

Method:
1. Cook the pasta in a pot of lightly salted water for 1 minute. Drain and set aside.
2. In a large saucepan, heat the oil and stir-fry the garlic and onions till fragrant. Add the minced beef and fry for 3 minutes.
3. Add the mushrooms, tomato paste, ketchup and water. Cook until the sauce thickens.
4. Mix the eggs with the milk. Season with salt and pepper, and set aside.
5. Pre-heat the oven to 150 deg C. Grease an oven-proof dish and fill the base with a layer of the sauce. Top with 1/3 of the cooked pasta. Press and add 1/3 of the egg mixture and top with mozzarella and cheddar cheese. Repeat 2 more times. Cover with aluminium foil and bake for 20 minutes.
6. Uncover and bake for 15 more minutes until golden brown.
7. Turn off the oven but leave the dish inside for 10 minutes. Top with parmesan cheese and garnish with parsley. Serve warm.

Recipe source: Simply Her magazine (Nov 2008)