Vegetable Rigatoni Casserole

For the vegetable rigatoni casserole, clean, wash and cut the vegetables into small pieces. Steam over the vegetable soup in 20 minutes until al dente. Set the steamed vegetables aside.

Cook rigatoni according to package directions and set aside as well. Bring the vegetable soup to a boil, mix flour in a little water and add to the soup. Stir vigorously. Simmer for 2 minutes.

Let cool slightly, then stir in whipped cream and eggs and add 200 g grated cheese. Mix vegetables and pasta, place in a large baking dish and pour sauce over.

Sprinkle with the remaining cheese, bake in the oven at 180 °C for about 15 – 20 minutes (the cheese should be golden).

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