Pre-heat your oven to 180 degrees Celsius. Then begin by heating a large saucepan of water until it comes to the boil, the add the spinach in batches and stir in so it all wilts. Once all the spinach is in and wilted, drain in a colander and rinse with cold water. Leave to cool for 10 minutes then use your hands to squeeze out as much of the water as you can, then cop the spinach mass into smaller bits on a chopping board then set aside. Continue by heating another saucepan and a teaspoon of vegetable oil, chop the bacon and when it is all chopped add to the hot saucepan and stir fry until brown. When done, add the white wine, stir thoroughly to get any bits stuck to the pan loosened and then simmer until almost all the wine has evaporated. Then add the two tins of chopped tomatoes, salt, pepper and oregano and simmer stirring regularly for 20 minutes. After this time, add the chopped spinach, stir in and set aside.

Now take the large saucepan you cooked the spinach in and add the water as well as gluten free vegetable stock and heat until it comes to the boil. Add the pasta and cook 2 minutes shy of the recommended cooking time on the packaging. When done, reserve 100 millilitres of the stock/water and drain the pasta. Add the pasta and tomato/spinach sauce into a large baking dish and mix thoroughly. Pour over the reserved stock/water then beat the three eggs and pour over as evenly as you can. Top this with sliced mozzarella and on top of that the grated Gruyere. Cook in the oven for 30 minutes and you are ready to serve.