Boil a large pot of salted water and cook the pasta until just al dente, about 8-10 minutes. Drain and toss with a tablespoon of olive oil to prevent sticking.
In a large mixing bowl, combine the cooked pasta with the marinara sauce, chopped vegetables, and a tablespoon of olive oil. Mix well until everything is evenly coated and combined.
Transfer the pasta mixture into a deep baking dish, spreading it out evenly with a spatula or back of a spoon.
Sprinkle the vegan cheese and nutritional yeast generously over the top of the layered pasta. This will create a cheesy, golden crust as it bakes.
Bake the dish in a preheated oven at 180°C (350°F) for 20-25 minutes, until the top is bubbly and golden brown.
Once baked, remove from the oven and let it rest for about 10 minutes. This helps the layers set and makes slicing easier.
Sprinkle freshly chopped herbs over the top for brightness and aroma.
Serve slices warm, enjoying the crispy edges and tender pasta inside, with the fragrant aroma of herbs and baked tomato filling the kitchen.