Cook the pasta in boiling salted water for about 10 minutes until it is firm to the bite and drain
Peel the onions. Dice onions and ham. Wash, quarter, seed and, except for one, cut the tomatoes into slices. Fry onions in hot oil until translucent. Steam ham and tomatoes briefly
Wash the chives. Place 2/3 noodles and 1/3 chives in a circle in a greased fireproof dish (approx. 25 cm Ø) or springform pan. Spread tomatoes on top. Cover with the rest of the noodles and 1/3 of the chives
Whisk cream, eggs and cheese and season. Pour over the casserole. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour
Bring the strained tomatoes and milk to the boil. Dice the rest of the tomatoes. Cut remaining chives into small rolls. Add both to the sauce, season to taste. Serve everything
Drink: juice spritzer