Versatile Cheesy Pasta Bake
1 box/bag pasta of your choice (ziti, no-egg noodles, spaghetti noodles etc)
2 jars of vegan spaghetti sauce
veggies of your choice(try no to over do it broccoli is a staple)
1 can of diced tomatoes-Italian style
Soy Cheese Ingredients:
3 cups soy milk (have to use soy milk otherwise might not come out right)
1 1/2 cups of nutritional yeast
1 tablespoon paprika
1 tablespoon of garlic powder
1 tablespoon of Vegesal(vegetable salt)
1 cup oil
also basil and oregano for topping casserole once finished
Preheat oven to 375-350 depending on your oven.
Boil water for pasta and cook according to package. Also steam what ever veggies you are using.
While everything is boiling make cheese. Put everything in blender except oil and mix. Add oil last and very very slowly until cheese thickens. Let sit in blender until ready.
Drain pasta add back to pot and put the veggies in with it. Mix in spaghetti sauce and diced tomatoes until it is nice an saucy (may not have to use both jars but at least one and a half).
Mix in a little of the cheese sauce about 1/2 to 3/4 cup.
Oil baking dish and pour pasta mix into it. Top with the remaining cheese (it might be some left over depending on size of dish. Cover and bake for about 30-45 minutes until cheese thickens be careful not to burn it.
After cooking, top with fresh or dried herbs. Enjoy!!!
SO HOW'D IT GO?
This was very good. Especially after sitting for a little while. I used salt instead of the vegisal because I couldn't find any, and I forgot to put veggies in it. After I stuck it in the oven, I looked over, and the veggies were sitting there on the counter.lol. It was still very good without them. I had quite a bit of cheese sauce left over so I think I'll try eating it with the veggies I forgot :)
I meant to add, use UNSWEETENED SOY MILK otherwise the cheese will be sweet and nasty. The best pasta to use is spaghetti with broccoli. Also season spaghetti/veggies before topping with cheese.