Dump and Bake Vegan "Chicken" Cacciatore Pasta

0 Preheat the oven to 425 degrees(F).
1 In a deep 9 x 13 inch casserole dish, I used one that is 3 inches deep, add the onions, peppers and mushrooms.
2 Add the garlic, capers and olives. 
3 Pour in the pasta shells(uncooked), tomato sauce, water, wine, tomato paste, basil and salt.
4 Stir everything together well to make sure everything is evenly incorporated. Smooth everything out evenly into the casserole dish, making sure the pasta is as submerged in the liquid as possible.
5 Spread the "chicken"(still frozen) out evenly over the top of everything else. Drizzle the "chicken" with the olive oil and then sprinkle with the Italian seasonings. Leave the "chicken" on top at this point. Don't stir it in with everything else yet. 
6 Bake for 25 minutes and then remove the casserole dish from the oven. At this point, stir everything together, "chicken" and all. It will still be liquidy at this stage.
7 Smooth everything back out into the casserole dish and then bake for another 15 to 20 minutes or until the pasta and veggies are tender and all the liquid has been absorbed.
8 Squeeze the lemon over the top and toss to combine. Taste and adjust seasonings adding salt and pepper if needed. Serve immediately with fresh basil if desired.