Sometimes you just need a simple, workhorse recipe that you can easily prep ahead on the weekend and count on throughout the week to nourish the whole family. Comforting, nutrient-dense, mostly plant-based ingredients make this balanced casserole a cozy choice for fall and winter evenings. Enjoy!
Cook pasta according to the directions on the package.
Preheat oven to 375 degrees F.
Heat olive oil in a large saucepan over medium high heat.
Sauté onions, garlic mushrooms until the onions have softened and the mushrooms are lightly browned.
Add the tomatoes, pesto, broth and half of the Parmesan cheese. Stir to combine, then sprinkle in the nutritional yeast and stir until evenly distributed. Season with salt and pepper.
In a large bowl, combine the cooked pasta, spinach and cheddar cheese. Add in the tomato/mushroom/onion/garlic mixture and toss to combine.
Lightly oil a 9x13 inch baking dish. Pour contents of the large bowl into the dish and spread evenly throughout. Sprinkle with all remaining cheese and bake for 25 minutes or until lightly browned on top. Serve hot.