Nothing's in the Pantry Vegan Baked Pasta

I haven't gone to the store in awhile and didn't feel like going tonight, so I had to figure out how to make dinner with limited ingredient choices. This is what came of it. It's a good basic mix - nothing I would make for company, but great for family dinner. The kids even had seconds.

I used:

• 16 ounces curly noodles
• 1/2 jar leftover spaghetti sauce (about 12 oz)
• 1 - 8oz can tomato sauce
• 1 - 6oz can tomato paste
• About 1/2 cup (homemade) leftover creamy tomato soup*
• 1 - 14oz can diced tomatoes, drained
• Couple shakes of onion powder
• Couple shakes of garlic powder
• About 1/2 tub of vegan cream cheese (4 oz?)
• About 1/2 tub of vegan sour cream (6 oz?)

Directions:

1. Boil pasta
2. While pasta is cooking, mix everything else in saucepan over medium heat. Simmer till pasta is done.
3. Coat bottom of 9x13" dish with sauce.
4. Pour drained pasta in dish.
5. Cover pasta with rest of sauce. Mix up a little bit if needed.
6. Bake at 350 for 25 minutes.

* Two 8 oz cans tomato sauce, 2-1/2 cups rice milk, onion powder, garlic powder, and ground mustard.