Boil the rigatoni for 7 minutes, drain it and spread it on a tray with some olive oil and let it cool. Then boil the broccoli and zucchini cut into large pieces and try not to over boil it. Steam the spinach along with the onion and the dill. Add salt and pepper. Cut the sausages and bacon in small pieces.
In a non-stick frying pan pour some olive oil. Then slowly add the flour so as to make a mush. Make sure that the mush texture is thin. In a second pot, heat the milk. Before the milk is completely boiled, gradually add the mush and whisk fast. If you follow the steps as given, you will have a smooth béchamel mix at the end. When your béchamel starts heating and firming up, add the spices, the grated cheese, and the beaten eggs.
In a pyrex add the pasta, the vegetables, the sausages and bacon and the béchamel. Bake in 170ºc for 25 minutes.
Tip: Add some milk if your béchamel has a thick texture.