Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside.
In a mixing bowl, combine crushed tomatoes, minced garlic, onion powder, olive oil, salt, and pepper. Stir well to create a flavorful sauce base.
Stir in the nutritional yeast to the sauce, giving it a cheesy, nutty aroma as it blends in.
Add the cooked pasta to the sauce and toss gently until every piece is coated evenly.
Transfer the coated pasta mixture into your baking dish, spreading it out evenly with a spatula.
Sprinkle the shredded vegan cheese evenly over the top, creating a cheesy crust.
Cover the dish with aluminum foil and bake in a preheated oven at 180°C (356°F) for 20 minutes, until bubbling.
Remove the foil and continue baking for another 10 minutes, or until the top is golden and bubbly.
Take the dish out of the oven and let it rest for 5 minutes; this helps the layers set and makes slicing easier.
Serve hot, garnished with fresh herbs if desired, and enjoy the comforting, cheesy goodness.