Tomato Pasta Bake with Garlicky Crumb Topping

This Tomato Pasta Bake with Garlicky Crumb topping is a budget friendly, hearty & delicious meal that the whole family will love!

1lb pasta use gluten-free pasta to make gluten-free, fusilli or rigatoni both work well.
1 tablespoon olive oil to make oil-free, just use a few drops of water instead
1 large onion
3 fat cloves of garlic
1 large can | 28fl ozcrushed tomatoes You can sub this for passata or blend up a can of diced tomatoes until smooth if that is all you have
½ teaspoon chili flakes
2 teaspoons mixed Italian dried herbs feel free to sub for any dried herbs you like
¼ cup | 4 tablespoons nutritional yeast adds depth of flavour to the sauce - DO NOT sub for any other type of yeast
1 tablespoon balsamic vinegar
1 teaspoon salt
½ teaspoon ground black pepper

5 medium cut slices slightly stale bread | You can use a bit more if you have lots to use up or you can use a bit less | Use gluten-free bread to keep the recipe gluten-free
2 tablespoons olive oil optional but recommended
2 cloves garlic
2 tablespoons nutritional yeast

Preheat oven to 400°F
Warm the olive oil in a pan then sauté the onions until just turning golden brown. Use a few drops of water instead of the olive if you want to keep this oil-free.
Add the garlic and cook for one minute more.
Add the tomatoes, chili, herbs, nutritional yeast, balsamic vinegar, salt & pepper and stir well. Leave to simmer on low while you cook the pasta.
Cook pasta in a large pan of boiling water until just al-dente.
While the pasta is cooking, break the bread up roughly with your hands and add to the bowl of a food processor or blender. Add 2 tablespoons of olive oil, garlic and nutritional yeast. Process until fine crumbs. Set aside.
Drain pasta then pour the sauce and stir well to combine.
Pour the saucy pasta into a large casserole dish, smooth the top a bit with a spoon, then sprinkle over the breadcrumb mixture evenly.
Bake for 20 – 25 minutes or until the crumb topping is golden and crunchy.