"Sausage" and Tomato Bake Spaghetti

1. Preheat oven to 425°F
2. Add the tomatoes to a large baking dish with sides 
3. Sprinkle with ½ tsp salt, garlic powder and Italian seasoning
4. Mix the seasoning into the tomatoes 
5. Add the vegan cream cheese and ricotta to the baking dish
6. Bake the tomato mixture in the oven for 30 minutes
7. Heat a small pan with avocado oil over medium heat
8. Add the sliced vegan sausage to the small pan 
9. Fry it for 3-4 minutes a side or until golden brown (or to package specifications)
10. Meanwhile, prepare the Chickapea Spaghetti to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
11. Dain the pasta and rinse with warm water
12. Add the sausage, Chickapea Spaghetti, Shallots, fresh garlic and spinach to the tomato bake and mix it together well until the spinach wilts
13. Optional to brown the top of the dish slightly by adding the dish back into the oven under broil until the top of the mixture starts to become golden
14. Serve while hot or portion out the pasta into meal sized heat safe containers
15. Reheat when ready to consume
16. Enjoy!

Recipe notes:

• Tofutti vegan cream cheese was used in this recipe
• Kite Hill vegan ricotta cheese was used in this recipe
• This recipe is best when served warm
• Keep leftovers covered in the refrigerator for 2-3 days