INGREDIENTS
6 oz
penne (2 cups), whole-grain or gluten-free if desired
1 14.5 ounce can
tomato sauce
1 14.5 ounce can
diced tomatoes
1 tsp
dried rosemary
1 1/2 tsp
dried oregano
6 oz
cheese shreds, such as Daiya (Substitution: Although I haven’t personally tried this, a reader used 1/2 cup nutritional yeast in place of the cheese-type shreds and reported it as a success.)
optional: 3 tbsp parmesan (such as vegan Parma) or nutritional yeast