Pastel de tallarin o tallarin al horno (pasta casserole)

Ingredients:

• 1 kg of spaghetti or your favorite pasta (approximately 2 lbs)
• 2 cups of evaporated milk
• 8 eggs
• 350 g of shredded cheese (it could be fresh cheese, mozzarella, Havarti or similar)
• 125 g of salted butter (approximately 1/4 lb)
• Salt
• 1 teaspoon of anise seed

Preparation:

Cook the pasta in boiling water with some salt, drain it and reserve. Preheat the oven to 350F. Grease a large casserole with some of the butter. Put a layer of pasta in the casserole and then cover it with some shredded cheese and small pieces of butter, repeat this process once or twice until you use all the pasta and cheese. Whisk the eggs, add the milk and salt to taste and pour over the whole pasta. Sprinkle the anise on top. Put the casserole in the oven and bake until golden, approximately for 45 minutes.

Cut it as a cake and serve it with llatan as a main dish or a side dish for a steak or roasted lamb.