This casserole is great when you need a quick, go-to dinner. It is hearty enough for cold winter nights.
You will need:
* 1 23.5 oz. jar of your favorite vegan pasta sauce, preferably organic.
* 1 16 oz. box of short, organic pasta - I like rotini for this casserole.
* 1 1/4 jar of water, using the pasta sauce jar, (or about 3 1/2 cups).
* 1 6 oz. bag of vegan mozzarella "cheese" shreds.
Preheat the oven to 425 degrees F. Pour the dry pasta into a 9" x 13," 3 qt. casserole dish. Spread the pasta sauce over the noodles. Add the water and stir. Cover with an oven-safe lid or foil. Bake for 30 minutes. Remove from the oven, stir, and top with the vegan "cheese" shreds, pressing them into the sauce to assist the melting process. Continue baking uncovered for 10 more minutes.
If any of you remember "Pasta Bake" from several years ago, you'll notice the resemblance here. Since "Pasta Bake" sauce is no longer available, I simply adapted the process to vegan, organic ingredients. I hope this works for you, too!
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