Cook pasta in boiling water according to packet directions.
When there's about 6 minutes cooking time left, add frozen mixed vegetables to the water.
Return to boil and continue cooking until pasta and vegetables are tender.
Strain water out and allow pasta and vegetables to cool a little.
Preheat oven to 220 C (430 F) and line a loaf tin with baking paper.
Add pasta, vegetables, eggs, and 1 cup of grated cheddar cheese to a food processor or blender.
Blend until smooth.
Pour into a mixing bowl.
Add flour and mix until well combined.
Pour dough into prepared loaf tin and use a spoon or spatula to spread it out evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top, followed by the Parmesan cheese.
Bake for approximately 22 minutes, or until crisp and golden on top.
Remove from tin and allow to cool for 5-10 minutes before cutting.
Store in the fridge for up to 3 days, or freeze in a freezer safe bag or container.