This Vegan Baked Spaghetti is a delicious twist on the classic comfort food! Pasta is twirled into a hearty vegan meat sauce and then baked to cheesy perfection. Feed a big group with this easy family favorite or use it as a make-ahead meal!
This vegan cheesy meatless spaghetti is loved by everyone who tries it!
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.
I like to incorporate a quick “meaty” sauce similar to my Cherry Tomato Sauce. You can save time by using your favorite jar of spaghetti sauce here.
This filling meal can even be prepped ahead of time. Store it in the refrigerator and simply bake it in the oven before feeding your ravenous group.
This homemade spaghetti bake reheats really well in the microwave if you want to eat it throughout the week and it travels very well in lunch boxes.
Reasons To Love This Recipe
- Vegan
- Dairy-free
- Great for meal-prep
- Cheesy, hearty, filling
- Easy to throw together
- Full of Italian-inspired flavors
Ingredients and Substitutions
- Spaghetti - Use your favorite including gluten-free, wheat, chickpea, etc.
- Olive Oil - I like olive 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 works.
- 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 - Canned tomatoes diced/sauce or a jar of pasta sauce works!
- Seasoning - Adjust the salt, pepper, Italian seasoning, and crushed red pepper to your taste.
- Vegan Cheese - Mozzarella and parmesan are delicious in this pasta but other types would be good too!
- Fresh Herbs - Garnish this spaghetti casserole 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 to 375 and grease a large (9x13) oven-safe dish with cooking spray, oil, or vegan butter. This keeps the pasta from sticking to the dish. Dice the onions and mince the garlic.
Start to boil a large pot of salted water for the pasta. Cook the noodles to al dente according to the package instructions. 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. Once heated, add the oil and then the onions. Sauté them for 4-5 minutes until they’re slightly translucent. Next, add the garlic and cook them for about a minute.
Add the vegan ground crumbles to the pan and stir them around to break up the clumps as the heat up and get get a little crispy.
Add the tomato 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.
Pour the pasta into the greased dish. Spread the noodles out and then top it with the vegan parmesan and the remaining vegan mozzarella.
Cover the dish with foil and bake the pasta for about 10 minutes. Then uncover it and bake it for another 10 minutes for a crispy top. Covering the pasta at first will create steam that will help the vegan cheese melt and keep the pasta from drying out too much.
Let the pasta cool for 5-10 minutes, garnish it with fresh herbs, and enjoy!
Recipe Variation Ideas
- Make it spicy with more red pepper flakes or cayenne seasoning.
- Try it with vegan cheddar cheese, ½ teaspoon cumin, and 1 tablespoon taco seasoning for a taco pasta flavor.
- Add vegetables such as diced bell peppers, mushrooms, or zucchini to the sauce.
No Waste Ideas
- Make Mexican Pizza or Queso Fundido with remaining vegan ground crumbles.
- Use leftover vegan mozzarella and parmesan to make Creamy Tomato Pasta or Ravioli.
Storage & Reheating
Store leftovers in a closed dish in the refrigerator for 4 days. Reheat the baked spaghetti in the microwave until heated through.
Related Vegan Pasta Recipes
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Vegan Baked Spaghetti
Ingredients
- 16 ounces spaghetti
- 1 tablespoon olive oil
- ½ cup yellow onion
- ½ tablespoon garlic, minced
- 10-11 ounces vegan ground "meat" crumbles
- 15 ounces canned tomato sauce
- 15 ounces canned diced tomatoes
- ½ tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- 1 ½ cups vegan mozzarella cheese shreds
- ⅓ cup vegan parmesan cheese
- fresh basil for garnish
Instructions
- Preheat the oven to 375°F and grease a large (9x13) oven-safe dish with cooking spray, oil, or vegan butter. Dice the onions and mince the garlic.
- Boil a large pot of salted water for the pasta. Cook the noodles to al dente according to the package instructions.
- Meanwhile, place a large sauté pan over medium heat. Once heated, add the oil and then the onions. Sauté them for 4-5 minutes until they’re slightly translucent. Next, add the garlic and cook them for 1 minute.
- Add the vegan ground crumbles to the pan and stir them around to break up the clumps as they cook and get slightly crispy.
- Add the tomato 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.
- Pour the pasta into the greased dish. Spread the noodles out and then top them with the vegan parmesan and remaining vegan mozzarella.
- Cover the dish with foil or a lid and bake the pasta for 10 minutes and then uncover it and bake it for another 10 minutes.
- Let the pasta cool for 5-10 minutes, garnish it with fresh herbs, and enjoy!
Video
Notes
- Try not to over-boil the spaghetti because it will cook further in the oven.
- Covering the pasta in the oven at first will create steam that will help the vegan cheese melt and keep the pasta from drying out too much. Then, we uncover it for the last 10 minutes for a crispy top.
Storage & Reheating
Store leftovers in a closed dish in the refrigerator for 4 days. Reheat the baked spaghetti in the microwave until heated through.Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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