Boil the pasta for the time which is indicated on the packaging, then pour cold water and drain in a colander and leave to cool. Cut the mushrooms, ham (maybe without ham), peppers and garlic clove finely and fry in the oil until all the water has evaporated and mushrooms remain fat mixture. Season with pepper and salt (be careful with the salt, because the cheese and the feta cheese that will be added are savory) and allow to cool. In a deep bowl, beat eggs, add cream and stir, then add the cooled pasta, mushroom mixture, grated cheese (50 g - in this case I used Gouda) and crumbled feta cheese (can add 3-4 slices of dried tomatoes, if you ). Stir nice. Apply plenty of cakes form (maybe a big rectangular shape) with butter, sprinkle with breadcrumbs and pour the mixture into it. Sprinkle with cheese (100 g) and bake in a preheated oven at 180C degrees for about 40-50 minutes (depending on oven). After cool down out of the form and serve as an appetizer or dinner Seasonal salad. * After tasting I found that you can add some spice (mint, savory, dill, oregano) optional and to taste.