Cook pasta in salted water until al dente. Prepare vegetables à la crème according to instructions on the package.
Mix the vegetables with the pasta, 3/4 of the grated cheese and the beaten eggs.
Put the mixture in a baking dish lined with butter and breadcrumbs and sprinkle with the remaining cheese.
Bake in the preheated oven at 180 °C (middle shelf) for about 30 minutes until the cheese turns golden yellow.
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