“Cheese-Impasta” Penne

6 oz. (about 1 3/4 cup) uncooked penne pasta
14 oz. can whole plum tomatoes, drained
2 Tbsp. olive oil
5 oz. (about 1 1/2 cup) diced soy mozzarella cheese
4 oz. (about 1 cup) soy parmesan cheese
2 Tbsp. freshly chopped basil
Salt and freshly ground black pepper, to taste

• Boil a pot of water and cook the pasta for 10 minutes until just tender, then drain.
• Preheat the oven to 400ºF.
• Meanwhile, heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon. Add the soy mozzarella, half of the soy parmesan, and all of the basil, salt, and pepper. Bring to a boil and remove from the heat.
• Place the pasta in a 1 1/2-pint ovenproof dish. Pour the sauce over the pasta and mix well. Sprinkle with the remaining soy parmesan and bake for 8 minutes, until the faux cheese is melted. Serve hot.

Makes 3 to 4 servings