Baked pasta with ham, blue cheese and fennel

Ingredients

• 375 gram shell pasta
• 250 gram ham, sliced thinly
• 4 eggs, beaten lightly
• 300 millilitre pouring cream
• 1/2 cup (125ml) milk
• 200 gram soft blue-vein cheese, crumbled
• 2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved
• 1/4 cup (20g) finely grated parmesan
• 250 gram heirloom cherry tomatoes, halved or quartered
• 1 tablespoon olive oil