File Comment
My "recipe" - alter as you'd like to adjust "cheesiness" and seasonings!: 2/3 c Tofutti "ricotta" mixed with 1/3 c Daiya "mozzarella" seasoned the "cheese" mix with garlic powder, oregano & basil mixed in ~ 2 c cooked pasta (this was small shells) spread layer of sauce in the bottom of the pan (a couple of spoonfuls) scooped in the pasta mixed with the "cheeses" drizzled a little more sauce on top sprinkled with more Daiya "mozzerella" baked until bubbly (I finished with a couple minutes...