Chef Joey's Layered Pasta Bake
Ready In: 45 mins
Serves: 4
Ingredients
- 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 1/2ounce) 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
- 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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