Prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench and drain well. Meanwhile grate cheese. Put eggs in a bowl and whisk. Stir in milk and 50 g cheese. Season with 1 1/2 tsp salt, pepper and nutmeg.
Put the pasta into a greased ovenproof casserole dish (2 litres capacity), pour egg milk over it and sprinkle with 125 g cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. About 15 minutes before the end of the baking time, sprinkle with 25 g butter in flakes. Peel and finely dice onions and garlic. Melt 75 g butter in a saucepan, sauté onions and garlic. Dust with flour and sauté. Stir in tomato paste. Gradually deglaze with stock, tomatoes and cream. Boil up while stirring. Season to taste with salt, pepper, Tabasco and sugar. Take the casserole out of the oven.
Dust with flour and sauté. Stir in tomato paste. Gradually deglaze with stock, tomatoes and cream. Boil up while stirring. Season to taste with salt, pepper, Tabasco and sugar. Take the casserole out of the oven. Serve with sauce on plates. Add the rest of the sauce
Preparation time approx. 1 hour 20 minutes