Preheat oven to 375 degrees.
Spread 2 1/2 cups cooled pasta on bottom of a 8×8 square baking dish.
Drop small pieces of the cream cheese over the pasta.
Sprinkle the mozzarella cheese over top.
Top with the rest of the cooled pasta and spread it out evenly.
In a food processor blend the 2 eggs with the gluten free tomato soup.
Pour mixture over the pasta.
Top this with the shredded cheddar cheese and bake in oven for 30 minutes.
Remove and let cool for a few minutes before cutting.
