Pasta Casserole with Fennel

A great pasta dish for any occasion:

Cook pasta according to directions, drain and drain. Clean fennel, cut in half, remove stem, divide vegetables into narrow strips. Peel onions and cut into rings. Steam onions and fennel in oil for about 5 minutes until soft. Add paradeis pulp, season with herbs, salt, pepper and sugar. Layer vegetables alternately with noodles in a gratin dish. Preheat the stove to 200 °C. Heat whipping cream and milk, let cheese melt in it. Separate eggs, mix yolks into the sauce, pour half of it over the casserole, bake for 15 minutes. Whip egg whites until stiff, fold into remaining sauce with chopped dill. Spread on top of casserole. Sprinkle with pine nuts and bake for 15 minutes.

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