I used to make this pasta dish pretty often using half alfredo sauce and half marinara.  Since the cashew cheese recipe tastes so much like an alfredo sauce to me, I thought I would give it a try in this recipe.

Cook up your pasta (but under cook it by about 2 or 3 minutes).  Drain and put into a casserole dish.  Dollop the top with marinara sauce and cashew cheese sauce (be sure to thin it out a little with the pasta cooking water).  Move the noodles around a little so that the sauce can get down to the bottom of the dish.  Since I couldn’t make a crusty cheesy topping, I took some bread crumbs and added some chopped basil and olive oil to it, then sprinkled it around the top.  Bake at 475 degrees for about 20 minutes, until the top is golden brown and the sauces are bubbly.

This turned out just as good as it did when I made it with regular alfredo sauce.  The bread crumb topping added a nice crunchy texture to the noodles and I will make it that way from now on.