Preheat your oven to 180°C (356°F) and lightly grease your deep baking dish.
Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
Heat the olive oil in a saucepan over medium heat, then add the minced garlic. Sauté for about 2-3 minutes until fragrant and slightly golden.
Add the crushed tomatoes, smoked paprika, salt, and pepper to the garlic. Let it simmer gently for 5 minutes, stirring occasionally, until the sauce thickens and releases a rich aroma.
Stir in the chopped spinach and nutritional yeast into the sauce, cooking for another 2 minutes until the greens wilt and everything is well combined.
Pour the cooked pasta into the saucepan and mix thoroughly, ensuring each piece is coated with the vibrant tomato sauce.
Transfer the pasta mixture into your prepared baking dish, spreading it evenly with a spatula.
In a small bowl, whisk together the plant-based milk with a teaspoon of cornstarch or flour to create a slurry, then pour it evenly over the pasta—this adds creaminess.
Sprinkle vegan cheese or extra nutritional yeast over the top for a cheesy, golden crust after baking.
Bake uncovered in the oven for 20-25 minutes until bubbling and the top is golden brown and slightly crispy.
Remove from the oven, let it rest for 5 minutes, then garnish with chopped fresh herbs like basil or parsley before serving to add a bright touch.