Add the marinara, and water, and stir it carefully throughout the pasta.
Add the veggie crumbles and stir this to distribute equally throughout the pasta.
Top the casserole with vegan mozzarella, and cover with aluminum foil, crimping the edges just slightly to keep the heat inside. Bake for 50 minutes.
Remove the casserole from the oven and use tongs to take the foil off. You can return the casserole to the oven for a few more minutes to brown the edges of the casserole. Remove from the oven when done and allow it to cool slightly before serving.
Notes
Optional Add-Ins
Want to dress this dish up? Here are some optional add-ins:
Cook an onion in a bit of olive oil over medium heat until tender and add this to the marinara sauce
Add small broccoli florets to the dish for color, flavor, and nutrition.
Add small cauliflower florets.
Add 1 to 2 cups of frozen Italian vegetable blend.
Vegan Meat Options
If you're using frozen veggie crumbles (such as Gardein), these can typically go straight into the casserole dish (no need to pre-cook). With Impossible Grounds, you will need to precook it first. Follow the package instructions. You can also use homemade Veggie Ground Beef. Crumbled tofu is another option, but be sure to use a potato masher to crumble it. Or, you can use this recipe for Tofu Chorizo.