Chef Joey's Layered Pasta Bake

Total Time: 45 mins Preparation 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

Recipe

• 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.