Colorful pasta bake

Cook the pasta in salted water until very al dente. Cut the leek, zucchini and broccoli into bite-sized pieces and also pre-cook in salted water for 3 minutes. Drain the pasta and vegetables.

Cut the tofu and onion into small cubes. Heat the frying oil in a pan and sauté the chopped onions, add the diced tofu and fry all over.

Whisk the eggs and cream together and season with salt, pepper and nutmeg. Grease the baking dish (approx. 30 x 22 cm) with Byodo baking spray oil. Place a layer of pasta in the dish and cover with mozzarella. Then spread out the vegetables and tofu and cover with the remaining noodles.

Place the casserole in an oven preheated to 200 °C top/bottom heat. After 10 minutes, pour the beaten egg mixture evenly over the top and spread the Gouda on top. Bake for a further 25-35 minutes. The casserole is ready when the egg mixture has set and the cheese is golden brown.