Pre-heat the oven to 180’C
Heat a large saucepan and gentle fry the onion until soft. Whiz the broccoli in a blender until fine and then add the broccoli and the garlic to the pan and continue to fry for 5 minutes, or until any liquid has gone from the pan.
Whisk together the milk, mascarpone, eggs and pepper until well combined.
Stir in most of the cheese (leaving a little to sprinkle over the top), the broccoli mixture, sundried tomatoes and oregano and then stir through the spaghetti.
Melt the butter in a large, ovenproof frying pan and swirl it around to coat the base.
Slowly pour the spaghetti into the pan and give it a good shake to even out the mixture.
Press the mixture firmly into the pan and top with the cheese.
Bake in the oven for 35-40 minutes until lovely and crisp and then slice and serve up with some yummy salad.