Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a saucepan over medium heat, then add minced garlic. Sauté until fragrant, about 30 seconds, filling your kitchen with a warm, savory aroma.
Add sautéed vegetables to the garlic and cook for another 2-3 minutes, stirring occasionally until they soften slightly.
Mix the cooked pasta, sautéed vegetables, and marinara sauce in a large mixing bowl until well combined and evenly coated.
In a small bowl, whisk together vegan cheese or nutritional yeast, plant-based milk, and a pinch of salt and pepper until smooth and creamy.
Transfer the pasta mixture into a greased baking dish, spreading it evenly with a spatula.
Pour the cheese sauce evenly over the pasta, ensuring all parts are coated and the surface is smooth.
In a small bowl, toss breadcrumbs with a splash of olive oil and herbs, then sprinkle them generously over the top for a crispy finish.
Bake the dish uncovered at 180°C (350°F) for 20–25 minutes, until bubbling around the edges and the top is golden and crispy.
Remove from the oven and let it rest for 5 minutes — this helps the flavors meld and makes serving easier. The top should be crispy, and the sauce bubbling underneath.
Garnish with fresh herbs or a sprinkle of nutritional yeast, then serve hot for a cozy, hearty meal.