This vegan pasta bake is quick, easy, and cheesy! Tossed with a light tomato sauce, onions, peppers, tomatoes, and garlic and then topped with bread crumbs and cheese, this pasta is sure to delight even the pickiest of eaters. It can be made with any style of pasta (pictured is corkscrew shaped multicolored pasta).

Chef’s notes:

Use a cast iron pan to easily go from stove top to oven. Preheat oven to 350 F while preparing pasta ingredients on the stove top.

Cook pasta until al dente. Meanwhile, stir fry diced onions and peppers for about 5 minutes, until tender-crisp and starting to brown. Add minced garlic. Once garlic is browned, turn off heat.

Drain pasta and add it to the pan with vegetables. Stir in tomato paste and spices (marjoram, basil, oregano, onion flakes). Sprinkle with nutritional yeast and bread crumbs. Top with vegan mozzarella.

Bake for a few minutes at 350 F and then broil for 3 minutes until mozzarella is melted and slightly browned, and then serve.