Directions
1.    Preheat oven to 400 degrees. Spray a 9 x 13 glass baking dish with nonstick spray. Slice meatballs in half and place, cut side down, evenly in the bottom of the prepared pan. Set aside.
2.    Heat milk in a microwave safe dish or cup 1-2 minutes or until it becomes hot, but not boiling. Set aside.
3.    Melt butter in a large skillet over medium heat. Add onion and cook 3-5 minutes until softened. Add 2 Tbsp. of the white wine and continue stirring and cooking until onion becomes golden brown. Sprinkle flour over onion mixture and cook, stirring constantly, another 3-4 minutes. Remove pan from heat. Whisk in milk all at once. Return pan to stove and continue cooking another 4-5 minutes until sauce thickens. Season with salt and pepper. Stir in remaining tablespoon of wine. Remove from heat and add the sour cream and 1-3/4 cups of cheese. Set aside.

Directions
1. Preheat oven to 375 F. Oil four individual soufflé dishes, two 14 oz gratin dishes or other ovenproof casserole dishes.
2. Boil 2 ½ quarts water in a medium-sized saucepan.Add pasta to boiling water. Boil until tender, about 7 minutes, or until al dente. Drain in a colander and set aside.
3. Meanwhile, combine the flour, nutritional yeast, powdered garlic and sea salt in a small bowl. Set aside.
4. Using a small saucepan, heat the 4 T olive oil over medium heat. Add the onions to the hot oil, and, stirring constantly, cook for about 4 minutes, or until onions are translucent.
5. Add the dry mixture to the pan, stirring constantly with a wire whisk to avoid burning the flour. (The mixture will seem dry at first, but will soon soak up the oil and liquid from the onions.)
6. Sirring constantly, gradually add the soymilk, about ¼ cup at a time until the mixture is a thick, but not too thick, consistency. Add the ground cashews and tahini paste. Add salt to taste, and, if your sauce is too thick, add a bit more soymilk. Turn off heat.
7. Add the pasta to the saucepan, mixing well. Portion the pasta and sauce into the prepared dishes.
8. Make the topping. Combine the bread crumbs, sunflower seeds and remaining 1 t. olive oil in a small bowl. Sprinkle over pasta. Season with salt and pepper, and bake for 35 minutes or until top is golden brown. Serve hot.

Directions

1. Preheat oven to 375.
2. Coat large baking dish with nonstick cooking spray.
3. Boil pasta in salted water until tender then drain in a colander and rinse with cold water.
4. Drain again and set aside then drain canned tomatoes and set aside.
5. In small bowl combine milk and cornstarch then whisk until smooth and set aside.
6. Melt butter in large saucepan over moderate heat.
7. Add flour and whisk constantly for 1 minute.
8. Whisk again then pour into saucepan and whisk vigorously until smooth and blended.
9. Add salt and pepper then bring to a boil over medium heat stirring frequently.
10. Reduce heat to low then add chili powder and mild green chilies.
11. Add 3 cups of cheese and stir 30 seconds or just until cheese melts and sauce is smooth.
12. Remove from heat then spread half of the pasta in baking dish then half the cheese sauce.
13. Mix gently to coat pasta evenly then spoon tomatoes on top.