1 pound tomatoes, chopped
2 tablespoons basil, chopped, divided
3 cloves garlic, to taste
salt and pepper, to taste
2 cups macaroni
1 1/2 cups vegan cheddar cheese, grated
1/4 cup fresh bread crumbs
1 tablespoon vegan margarine
parmesan sprinkles and/or nutritional yeast flakes, to top, optional
1. Preheat oven to 275 degrees F. In a food processor, blend tomatoes, half the basil, garlic, salt, and pepper. Simmer this tomato sauce in a saucepan. Grease a dip casserole dish.
2. While the sauce is simmering, cook pasta according to package directions. When pasta is cooked, drain, and remove sauce from heat.Spoon 1/3 of the sauce into prepared oven dish. Top with 1/3 of pasta, then 1/3 of 'cheese'.
3. Repeat until everything is in the dish, and top with bread crumbs, remaining basil, yeast flakes and/or parmezan sprinkles, if using. Dot with margarine and bake for approximately 25 minutes, until lightly bubbling and golden brown on top.