8 oz Penne pasta
200 ml canned tomatoes, chopped
100 grams Mozzarella cheese, grated
2 tbsp Parmesan or Asiago
100 grams Edam
100 grams Cheddar cheese, grated
50 grams Feta cheese
1 cup milk
1 tbsp flour
1 tsp chilli paste
2 garlic cloves, chopped
dash of oregano and basil
Salt and black pepper
Kalamata olives and banana peppers for garnishing
Boil pasta in salted water until it is done. Rinse it. Mix with all cheeses and place in heatproof baking dish. Mix milk, flour and herbs, chilli paste and garlic. Season with salt and pepper to taste. Add tomatoes sauce, banana peppers and olives. Bake in oven until golden brown (450°F).
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