Baked Macaroni With Cherry Tomatoes And Prosciutto - cooking recipe

Ingredients

14 oz long macaroni
3/4 cup milk
9 oz ricotta
8 None medium eggs
6 None spring onions, trimmed and sliced
10 oz cherry tomatoes, halved
3 tbsp basil leaves
5 slices prosciutto

Preparation

Preheat the oven to 400\u00b0F. Line a 10 inch diameter springform pan with foil. Cook the pasta in boiling, salted water for 10-12 mins, until tender. Drain then rinse under cold water. Mix the milk, ricotta and eggs together and season.
Layer half the macaroni in the pan then spread the spring onions and half the cherry tomatoes on top. Layer the rest of the pasta on top, followed by the remaining tomatoes. Pour over the ricotta mixture then bake for 1 hour 15-20 mins. Cover with foil if the top begins to brown.
Remove the baked macaroni from the oven and decorate with basil leaves and prosciutto. Serve.