Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with a splash of olive oil.
Cook the pasta in a large pot of salted boiling water for about 8 minutes until just al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3 minutes until fragrant and translucent. Toss in minced garlic and cook for another 30 seconds until aromatic.
Pour in the tomato sauce and plant-based milk. Stir in nutritional yeast and season with salt and pepper. Let the sauce simmer gently for 5 minutes, allowing flavors to meld and sauce to thicken slightly.
Combine the cooked pasta with the sauce, stirring well so each piece is coated evenly. Transfer this mixture into your prepared baking dish, spreading it out into an even layer.
Sprinkle the shredded vegan cheese or breadcrumbs generously over the top of the pasta mixture, creating a crispy, golden crust during baking.
Bake uncovered in the preheated oven for about 20-25 minutes, until bubbling around the edges and the top is golden brown. If it browns too quickly, tent with foil to prevent burning.
Remove from the oven and let the dish rest for about 8 minutes. This helps the sauce set and makes serving easier.
Garnish with freshly chopped herbs like basil or parsley for a burst of color and freshness before serving.
Serve warm and enjoy the crispy edges, gooey cheese, and flavorful, tender pasta.