Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large casserole dish, combine the diced tomatoes, tomato sauce, vegetable broth, diced onion, minced garlic, dried basil, dried oregano, dried thyme, salt, and black pepper. Mix well.
3. Add the uncooked pasta to the casserole dish and stir until it is evenly coated with the sauce.
4. Add the vegan meatballs to the dish, distributing them evenly throughout the mixture.
5. Cover the casserole dish with foil and bake in the preheated oven for about 30 minutes.
6. After 30 minutes, remove the foil and sprinkle the vegan shredded cheese (if using) over the casserole.
7. Return the casserole to the oven and bake for an additional 10-15 minutes, or until the pasta is cooked and the cheese is melted and bubbly.
8. Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving.
9. Serve the vegan meatball casserole hot, and enjoy!
Put this on the table and blink—it’s gone! My guests just devour it
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