Preheat the oven to 375°F and grease a large (9x13) oven-safe dish with cooking spray, oil, or vegan butter. Dice the onions and mince the garlic.
Boil a large pot of salted water for the pasta. Cook the noodles to al dente according to the package instructions.
Meanwhile, place a large sauté pan over medium heat. Once heated, add the oil and then the onions. Sauté them for 4-5 minutes until they’re slightly translucent. Add the garlic and cook them for 1 minute.
Add the vegan ground crumbles to the pan and stir them around to break up the clumps as they cook and get slightly crispy.
Pour in the tomato sauce, diced tomatoes, and seasoning. Stir occasionally as the sauce cooks on a low boil for 5 minutes.
Drain the water from the cooked pasta and then add 1 cup of the shredded vegan mozzarella and all of the sauce to it. Stir this together.
Pour the pasta into the greased dish. Spread it out and then top it with the vegan parmesan and remaining vegan mozzarella.
Cover the dish with foil or a lid and bake the pasta for 15 minutes and then uncover it and bake it for another 10 minutes.
Garnish it with fresh herbs and enjoy!