Step 1

Cook the pasta according to the instructions on the packaging but reduce the cooking time by about one minute. The pasta should be al dente and not mushy!

Step 2

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 3

Chop mushrooms and mince the garlic cloves.

Step 4

Heat oil (or water) in a skillet over medium heat, add mushrooms, soy sauce, and balsamic vinegar. Sauté for about 3-5 minutes.

Step 5

In a medium-sized bowl or saucepan combine marinara sauce, minced garlic, oregano, onion powder, paprika, smoked paprika, a pinch of cayenne pepper (optional), salt, and pepper. Stir with a whisk or a spoon to combine.

Step 6

Pour some sauce into the casserole dish (mine measures 9"x6" resp. 23x15 cm but you can also use a 8x8 pan) and add cooked pasta.

Step 7

Top with mushrooms, add the remaining marinara sauce and stir to combine.

Step 8

Make a batch of my vegan cheese sauce and pour it on top. You can, of course, also use store-bought vegan cheese of choice!

Step 9

Bake in the oven for about 10-15 minutes. You can use a broiler for the last 3-4 minutes if you like. Enjoy!