Penne is tossed with roasted vegetables and tomato sauce, then baked until crisp on top. Zucchini, eggplant, and peppers make this hearty vegan casserole flavorful without meat or dairy.
Cook the pasta in plenty of salted water for 2 minutes less than the package directions, keeping it al dente. Drain.
Heat most of the olive oil in a skillet. Sauté the garlic and chopped vegetables over medium-high heat until softened and their liquid has evaporated. Add the strained tomatoes, thyme, and salt; cook for a few minutes until the sauce thickens.
Toss the drained pasta with the vegetable sauce and spread it in an oiled baking dish. Sprinkle the breadcrumbs on top and drizzle with the remaining olive oil.
Bake in an oven preheated to 200°C / 390°F until the top is crisp and golden. Let rest for a few minutes before serving.
Lightly sauté the vegetables and cook off their liquid before baking to keep the pasta casserole from becoming watery. Contains gluten (wheat). Refrigerate leftovers for a few days and reheat until the top is crisp again.
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