Chef Joey's Layered Pasta Bake

"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."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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