Noodle casserole with tofu and vegetables

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 tbsp white wine
• 1 clove(s) garlic, squeezed
• 1 tsp salt
• 1 tsp oregano
• Pepper, from the mill
• 250 g tofu, cut into small cubes
• 300 g pasta (e.g. tubular pasta)
• 1 onion(s), finely chopped
• 1 red bell pepper(s), cut into fine strips
• 1 zucchini, cut into small cubes
• 2 tomatoes, sliced
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the olive oil, white wine, garlic, and spices in a bowl and add the tofu. Marinate for at least 2 hours, turning occasionally. Meanwhile, cook the pasta until almost tender. Sauté the onions, peppers, and zucchini in a little olive oil. Remove half of the pasta from the water with a slotted spoon and place it, still dripping wet, in a greased baking dish. Distribute the zucchini, peppers, and 1/3 of the tofu over the pasta. Add the remaining pasta on top. Cover with the tomato slices and spread the remaining tofu with the marinade over it. Sprinkle with grated Emmental cheese, if desired. Bake in the oven at 220°C for 20-30 minutes.