This is a great alternative to traditional spaghetti and is great for a cold night!
1 lb cooked spaghetti
1 can (14 oz) diced tomatoes, drained
1 c marinara sauce
1/2 c vegan mayonnaise (I like Veganaise)
8 oz nondairy cream cheese (I like Tofutti)
1/4 c nutritional yeast (this can be found in the bulk section on Whole Foods and is very cheap)
1/2 c panko bread crumbs
Salt and Pepper to taste
Preheat oven to 350. Combine tomatoes, marinara, mayonnaise, cream cheese, and nutritional yeast. Mix in spaghetti and transfer to a 9" square baking dish. Smooth out the top.
Sprinkle the top evenly with the panko. Season with salt and pepper.
Bake 1 hour, or until the topping is just beginning to brown. Let rest for about 10 minutes before slicing and serving.
Side note-I would use a little less cream cheese next time, a bit too creamy for my taste.
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