Timbale with ziti pasta and kale

For 8 people

500 g of ziti (Neapolitan pasta)

500 g of kale

250 g of tofu

250 g vegetable cream

chili

dried herbes de Provence

salt

bread crumbs

extra virgin olive oil

Clean the kale, slice it into thin strips and let it simmer in a pan with a little oil and half a glass of water. Add salt, stir and cover. If necessary, add a little water at a time.

Cut the tofu into cubes and crumble it with the prongs of a fork: it's easier to loosen it up by adding the vegetable cream, a pinch of salt and chili, in addition to herbes de Provence for flavor.

When the kale is cooked, add the tofu with the cream and mix it all together, mixing thoroughly.

Meanwhile cook the pasta in boiling salted water.

Drain it "al dente" and put it in a long and narrow rectangular baking dish, previously  greased with a thin layer of oil and sprinkled with bread crumbs (to prevent the pasta to stick to the bottom of the baking dish).

Cover the pasta with the mixture of kale and tofu, trying to make it go a part among the ziti.

Bake in preheated oven at 190° C and cook for 20-30 minutes.