Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil. Line a square springform pan (24 x 24 cm) or an ovenproof dish with baking paper. Line the bottom of the dish and the rim with bacon slices, slightly overlapping.
Cook the pasta in salted water according to the instructions on the packet. Wash and halve the tomatoes. Wash herbs and shake dry, remove leaves and chop. Coarsely grate both cheeses. First stir milk and starch until smooth, then stir in eggs, cream, cheese and herbs. Season with salt and pepper.
Drain the pasta, let it drain briefly and put it back into the pot. Add the sauce and tomatoes. Spread the noodle mixture in the pan and fold the overhanging bacon inwards. Bake in a hot oven for about 50 minutes. After about 30 minutes increase the oven temperature (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer).