1-Start by pulling together all your items to make the process smooth. Measure out 500g of dried pasta and rinse it under cold water to remove any excess starch this helps it blend well later. Chop 200g of fresh tomatoes into small pieces, as their juicy texture will add moisture to the cake mix.

2-Next, measure 2 tablespoons of olive oil and 1 teaspoon of salt, setting them aside for easy access. Grate 100g of cheese finely so it melts evenly, and have 150ml of water ready for mixing. This initial setup takes about 5 minutes and sets the stage for a seamless bake.

3-Once prepped, combine the dried pasta with the chopped tomatoes in a large bowl. Drizzle in the 2 tablespoons of olive oil and sprinkle the 1 teaspoon of salt, stirring gently to coat everything evenly this step ensures flavors meld together nicely and takes around 10 minutes.

4-Add the grated cheese and 150ml of water to the mix, stirring until you get a uniform batter. If it feels too dry, add a bit more water sparingly. For a richer taste, mash in some bananas at this point to tie into the Banana Biscoff theme, blending until smooth.

5-Now, bring a pot of water to a boil and add your mixture, cooking it for 10 minutes until everything is tender.

6-After cooking, drain any excess liquid and mix in the Biscoff elements for that signature caramel flavor. Let it cool for 5 minutes before serving warm, as this allows the tastes to settle.