To a 9x13 casserole add uncooked pasta, lentils, onion, and red peppers, followed by minced garlic, fresh basil, dry basil, oregano, salt, and black pepper. Next add olive oil, chopped tomatoes, marinara sauce, and vegetables broth.
Use your clean hands or pasta tongs to mix everything until it's well coated. Bake for 25 minutes, uncovered.
Take the casserole out of the oven, and give it a gentle stir to prevent the pasta from sticking. Top with shredded vegan cheese and bake for 20 minutes more or until the top is golden and the pasta is well cooked.
Serve immediately with fresh basil on top, and if you are feeling fancy, sprinkle with some vegan parmesan. Enjoy!
Storage TipFridge: Let your leftovers cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.Freezer: Let the leftovers cool at room temperature. Transfer to a container, layering parchment paper between each layer to prevent sticking. Cover with a lid. Freeze for 3 months. Let it thaw overnight in the fridge before reheating or serving.To reheat:Oven: Pre-heat oven to 350ºF (180ºC). A dd a piece of baked spaghetti to a baking sheet. Bake for 10 minutes or until warmed through.Microwave: Add a piece of baked spaghetti to a microwave-safe plate and heat for 1-2 minutes or until warmed through.*We use Violife's mozzarella-flavored vegan cheese.**Nutrition information is a rough estimate calculated without optional ingredients.