Vegan Baked Spaghetti

This delicious Vegan Baked Spaghetti is an easy twist on the classic comfort food! Pasta is twirled into a hearty plant-based meat sauce and then baked to cheesy perfection in no time. Feed a big group with this hearty family favorite or use it as a make-ahead meal!

I have found that this cheesy meatless spaghetti bake is loved by everyone who tries it. From friends, to family, and potluck party guests to meal-train recipients, it always goes over so well!

Spaghetti for dinner is definitely something to get really excited about… However, something incredibly magical happens when you take it a step further by popping it into the oven. 

It turns into a sliceable casserole, almost like spaghetti pie, with the aromatic saucy flavors baked into every noodle. It’s super cheesy, almost like a million-dollar spaghetti.

My favorite part of this dish is the crispy edges that form in the oven!

Save time by using your favorite jar of pasta sauce for the “meat” sauce, or make it extra homemade with my crave-worthy Cherry Tomato Sauce!

This plant-based spaghetti casserole is such a filling meal and can even be prepped ahead of time! Store it in the refrigerator and simply bake it in the oven before feeding your ravenous group.

Leftovers are just as good the next day! They reheat really well in the microwave if you want to enjoy them throughout the week, and slices are great for packing into lunch boxes.

If you love comforting vegan pasta dishes like I do, be sure to check out my Skillet Lasagna, Mac and Cheese, Feta Pasta, Hamburger Helper, Beef Stroganoff, and Stuffed Shells!

Reasons To Love This Pasta Bake

• It’s meatless and dairy-free
• Cheesy, hearty, and very filling
• Full of comforting Italian-inspired flavors
• Just a few simple ingredients are needed
• Easy to throw together on busy weeknights
• Great for meal-prep because leftovers are so good!

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Ingredients and Substitutions

• Spaghetti – Use your favorite, including gluten-free, wheat, chickpea, etc. Other pastas can work as well, such as angel hair, penne, and elbow macaroni. Store-bought spaghetti is usually vegan, but be sure to check the ingredients just in case.
• Olive Oil – I like olive oil best, but any other works. Use a bit of water for oil-free.
• Onion – Yellow onion gives a lovely, subtle flavor, although whatever you have on hand is just fine.
• Garlic – Garlic is a must! Use powdered if you don’t have any fresh garlic.
• Vegan Crumbles – Use plant-based ground “meat” crumbles. I like Impossible, Beyond, or Gardein brands.
• Tomatoes – Use canned diced tomatoes and a jar of your favorite pasta sauce or tomato sauce.
• Seasoning – Feel free to adjust the salt, pepper, Italian seasoning, and crushed red pepper to your taste.
• Dairy Free Cheese – Mozzarella and parmesan are delicious in this pasta but other types of plant-based cheese, such as cheddar or gouda, are delicious here too!
• Fresh Herbs – Garnish this spaghetti bake with basil, parsley, or any other fresh herbs.

How To Make Vegan Baked Spaghetti

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven and grease a large oven-safe dish. Dice the onions and mince the garlic.

Start to boil a large pot of salted water for the pasta. Then, cook the noodles to al dente. We don’t want to let the spaghetti become too soft because it will cook further in the oven. 

Meanwhile, place a large sauté pan over medium heat. Sauté the onions until they’re slightly translucent. Next, add the garlic and cook it for about a minute.

Add the vegan ground crumbles to the pan and stir them around to break up the clumps as they heat up. 

Pour in the pasta sauce, diced tomatoes, and seasoning. Stir occasionally as the sauce cooks on a low boil for 5 minutes. 

Drain the cooked pasta and add it back to the large pot. Then, add 1 cup of the shredded vegan mozzarella and all of the sauce. Stir them together until they are well combined.

Dump the pasta into the greased dish. Spread the noodles out and pack them down.

Top the spaghetti with the remaining vegan mozzarella and vegan parmesan.

Cover the dish and bake the pasta for about 15 minutes. Then, uncover it and bake it for a few more minutes for a crispy top.

Note: Covering the pasta at first will create steam that will help the vegan cheese melt and keep the pasta from drying out.

Enjoy!

You can make this a big fancy meal by serving it with Broccoli and Beet Salad and Vegan Tiramisu for dessert!

Recipe Variation Ideas

• Stir in some vegan cream cheese or tofu ricotta for a creamy bite.
• Make it spicy with more red pepper flakes, cayenne seasoning, or jalapeños.
• Add vegetables such as diced bell peppers, mushrooms, baby spinach, or zucchini to the sauce.
• Try it with vegan cheddar cheese, 1/2 tsp cumin, and 1 tbsp taco seasoning for a taco pasta flavor.

No-Waste Ideas

• Make Mexican Pizza or Queso Fundido with the remaining vegan ground crumbles.
• Use leftover vegan mozzarella and parmesan to make Creamy Tomato Pasta or Ravioli.

Storage & Reheating

Store leftovers in a covered dish in the refrigerator for 4 days. Reheat the baked spaghetti in the microwave until it’s heated through.

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