Vegan Baked Spaghetti
Easily whip up this delicious Vegan Baked Spaghetti on busy weeknights or as a make ahead meal! Pasta is twirled into a hearty vegan meat sauce and then baked to cheesy perfection in this cozy dish!
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Bonnie - Serene Trail
Servings: 8
Calories: 383kcal
Ingredients
- 16 ounces spaghetti noodles, (454g)
- 1 tbsp olive oil
- 1/2 of a yellow onion, diced
- 2 cloves garlic, minced
- 10-13 ounces vegan ground "meat" crumbles, (283g)
- 24 ounces jar of pasta sauce, or tomato sauce, (680g)
- 14 ounces canned diced tomatoes, (411g)
- 1/2 tablespoon Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 1 1/2 cups vegan mozzarella cheese shreds, divided, (160g)
- 1/3 cup vegan parmesan cheese, (30g)
- fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) 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. Add the garlic and cook it 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.
- Pour in the tomato sauce, diced tomatoes, and seasoning. Stir occasionally as the sauce cooks on a low boil for 5 minutes.
- Drain the water from the cooked pasta and then add 1 cup of the shredded vegan mozzarella and all of the sauce to it. Stir this together.
- Add the pasta to the greased dish. Spread it out and pack it down. Top it with the remaining vegan mozzarella and vegan parmesan.
- Cover the dish with foil or a lid and bake the pasta for 15 minutes, and then uncover it and bake it for another 10 minutes. Garnish it with fresh herbs such as basil and enjoy!
Video
Notes
- Try not to over-cook 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.
Nutrition
Calories: 383kcal | Carbohydrates: 49.6g | Protein: 18.8g | Fat: 14.9g | Saturated Fat: 1.9g | Sodium: 659mg | Potassium: 293mg | Fiber: 1.2g | Sugar: 4.9g | Calcium: 127mg | Iron: 4mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.