Bring a large pot of salted water to a boil, then add the penne and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and golden, about 2 minutes. You should hear a gentle sizzle and smell the aromatic aroma.
Stir in the tomato sauce and smoked paprika, then season with salt and pepper to taste. Let it simmer gently, stirring occasionally, for about 5 minutes until the sauce thickens slightly and fills your kitchen with a smoky, rich aroma.
Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the cooked pasta with the smoky tomato sauce, tossing gently to coat all the noodles evenly. This helps the flavors soak into the pasta and makes the dish cohesive.
Transfer half of the pasta mixture into your ovenproof baking dish, spreading it out evenly. Layer the remaining pasta on top, pressing down slightly to compact the layers. This layering creates a satisfying bite and helps the bake hold together.
Sprinkle a generous layer of nutritional yeast or vegan cheese over the top layer for that irresistible cheesy crust. The topping should look flaky or gooey, depending on your choice, and will melt or crisp up during baking.
Bake the dish in the preheated oven for 20-25 minutes, until the edges are bubbling and the top is golden brown. You’ll hear a gentle bubbling sound, and the aroma will be smoky, cheesy, and inviting.
Remove the bake from the oven and let it rest for about 10 minutes. This helps the layers set and makes serving easier, with a slightly firm, cohesive texture.
Slice into portions, garnish with fresh herbs or a drizzle of olive oil if desired, and serve hot. The top should be crispy, the sauce bubbling, and the pasta tender yet firm—a comforting, smoky vegan meal.