Chef Joey's Layered Pasta Bake

Chef Joey Z.'s Note:

I had a bowl of cooked pasta sitting in the fridge and I couldn't figure out what to do with it, then I came up with this. This dish is very easy to make and tastes really light and is very creamy. I used Dreamfields pasta to keep the carb. count down.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 6 cups cooked pasta (I used linguine)
• 8 ounces vegan mozzarella cheese (I used Vegan Rella) or 8 ounces vegan mozzarella cheese (I used Vegan Rella)
• 8 ounces vegan mozzarella cheese (I used Vegan Rella) or 8 ounces vegan mozzarella cheese (I used Vegan Rella)
• 1 (14 1/2 ounce) can tomatoes (I used diced with Italian Herbs)
• 1/2 cup grated romano cheese (divided)
• 1 large onion, sliced in rings (medium slice)
• 1/3 cup silk coffee creamer
• 1/4 teaspoon olive oil
• salt and pepper

Directions:

1. Preheat oven to 375'F.
2. Spray an 8x8 inch baking dish with cooking oil. Set aside.
3. Prepare your pasta according to package directions. Drain and set aside once done.
4. While the pasta is cooking, slice the onion and sauté it in the olive oil until the edges are caramelized.
5. Put the can of tomato into the prepared dish and top with the caramelized onions. Mix them together.
6. Top with the pasta and mix it up with the tomatoes and onions.
7. Add the silk creamer and stir again to coat the noodles.
8. Sprinkle 1/4 cup of the Romano cheese over the noodle mixture.
9. Grate the Vegan Cheese over the Romano cheese. Make sure you cover all the noodles.
10. Top with the remaining 1/4 Roman cheese.
11. Bake for 25-30 minutes or until the tomatoes are bubbling and the cheese is melted on the top.
12. Serve with a piece of garlic bread.
13. Bon Appetit.