Baked Pasta with Tomatoes and Vegan Mozzarella

 I went looking through some old cookbooks. This is from the New York Times Cookbook, 1990, p 480, altered to fit our needs

Ingredients:
4 TBS vegan butter
1/4 cup olive oil
2-4 garlic cloves
1.5 cups onion, finely chopped
2 TBS tomato paste
2.5 cups canned tomatoes
salt and pepper to taste
1/2 tsp oregano
1 pound gluten free pasta
1/2 pound vegan mozzarella cheese
1/4 cup vegan parmesan cheese

Directions:
1. Preheat the oven to 350 F
2. Saute garlic and onion in the oil until tender
3. Add tomato paste, tomatoes. salt and pepper. Bring to a boil and simmer, uncover for 20 minutes.  Add oregano.
4. Cook pasta and drain
5. Mix pasta with mozzarella cheese and the butter. Butter the bottom of a casserole. Pour the sauce over the top and sprinkle with Parmesan cheese. Bake for 15-20 minutes.