Cut the pineapple core into small pieces.

Let the mixed vegetables thaw at room temperature.

Partially thaw the peas and mushrooms at room temperature.

Cut the regional cheese into cubes.

Cut the Roquefort into cubes.

Defrost the broth in the microwave.

Pour the broth into a large pot and add the regional cheese.

Add the Roquefort, place the pot over medium-low heat, and stir.

Stir constantly until the cheeses are melted, then add the garlic powder and plenty of black pepper.

Once the cheeses are fully melted, add the peas.

Stir in the mushrooms.

Stir in the cooked vegetables.

Stir in the pineapple pieces.

Mix well and cook for 10 minutes, stirring occasionally. Preheat the oven to 400°F (200°C).

Cook the spätzle until al dente, then place them in a large mixing bowl and pour the cheese and vegetable mixture over them.

Mix well to coat the pasta, then transfer everything to a baking dish.

Sprinkle with Parmesan cheese and bake for 25 minutes.

It's ready!