For Italian pasta casserole, first cook macaroni in enough salted water until al dente.
Chop eggs and herbs. Drain peeled tomatoes (save the juice!) and dice, then mix with chervil, dill, parsley, the eggs, pepper and salt.
Fry the onions in olive oil until golden and add the beef mince with rosemary, garlic, mayoran, salt and pepper and fry.
Put half of the cooked macaroni in a buttered baking dish, add the tomatoes, then the minced meat and the macaroni.
Reduce the juice of the tomatoes and pour it over the casserole. Top or sprinkle with cheese and butter flakes. Italian pasta casserole is baked at 200° C until the cheese is melted and golden brown.