Cook the pasta in boiling salted water for about 9 to 11 minutes.
Drain and lay on to a tray/plate.
In a heavy bottomed pan, heat up some olive oil.
Add the onions, garlic, chillies and saute them for 2 minutes.
Add the bell peppers and eggplant and saute for 2 minutes followed by the mushrooms, olives and the spinach.
Let this cook for 5 minutes. Then pour in the tomato puree and the cream.
Season to taste. Take the pan off the stove and mix in the pasta.
Then mix in half the cheese. Pour the mixture into a greased baking dish.
Sprinkle the rest of the cheese evenly topped with the breadcrumbs. Add the cubes of butter over and let it bake in the oven for 20 minutes at 160-180 degrees.