Chef Joey's Layered Pasta Bake

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 1/2 ounce) can tomatoes (I used diced with Italian Herbs)
• 12 cup grated romano cheese (divided)
• 1 large onion
• sliced in rings (medium slice)
• 13 cup silk coffee creamer
• 14 teaspoon olive oil
• salt and pepper

Instructions

1. Preheat oven to 375'F.
2. Spray an 8x8 inch baking dish with cooking oil.
3. Set aside.
4. Prepare your pasta according to package directions.
5. Drain and set aside once done.
6. While the pasta is cooking, slice the onion and saute it in the olive oil until the edges are caramelized.
7. Put the can of tomato into the prepared dish and top with the caramelized onions.
8. Mix them together.
9. Top with the pasta and mix it up with the tomatoes and onions.
10. Add the silk creamer and stir again to coat the noodles.
11. Sprinkle 1/4 cup of the Romano cheese over the noodle mixture.
12. Grate the Vegan Cheese over the Romano cheese.
13. Make sure you cover all the noodles.
14. Top with the remaining 1/4 Roman cheese.
15. Bake for 25-30 minutes or until the tomatoes are bubbling and the cheese is melted on the top.
16. Serve with a piece of garlic bread.
17. Bon Appetit.