Baked Spaghetti Vegetarian Recipe for Easy Family Dinner

There’s something incredibly comforting about a bubbling, cheesy dish of baked spaghetti fresh out of the oven. This vegetarian baked spaghetti recipe is the perfect answer for busy weeknights, family gatherings, or anytime you crave a meal that’s both hearty and healthy.

Layers of tender pasta, robust tomato sauce, sautéed vegetables, creamy cheeses, and aromatic herbs come together in a golden, irresistible casserole.

What makes this recipe truly special is its versatility. You can pack in your favorite vegetables and customize the cheese blend to suit your taste.

Best of all, it’s a crowd-pleaser—even die-hard meat lovers will be coming back for seconds! Whether you’re a seasoned vegetarian or just looking for a satisfying meatless meal, this baked spaghetti is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

• Wholesome and Satisfying: Each bite is loaded with flavorful veggies and gooey cheese, making it both nutritious and indulgent.
• Perfect for Meal Prep: Make it ahead and simply reheat for a quick lunch or dinner throughout the week.
• Family-Friendly: Even picky eaters will love the familiar flavors of spaghetti in a new, exciting form.
• Customizable: Swap in your favorite vegetables or cheeses for endless variations.
• Freezer-Friendly: This casserole freezes and reheats beautifully, so you can always have dinner ready in a pinch!

Ingredients

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Mixing bowls
• Measuring cups and spoons
• Cutting board and knife
• Colander
• 9×13-inch baking dish
• Aluminum foil
• Wooden spoon or spatula
• Cheese grater (if grating fresh cheese)

Instructions

1. Preheat your oven to 375°F (190°C).

   Position a rack in the center of the oven and lightly grease your 9×13-inch baking dish with a little olive oil or nonstick spray.

2. Cook the spaghetti.

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente (about 1-2 minutes less than the package instructions).

   Drain and set aside.

   Tip: Don’t overcook the pasta—it will continue cooking in the oven!

3. Prepare the vegetable sauce.

   In a large skillet over medium heat, warm the olive oil. Add diced onion, bell pepper, and carrot.

   Sauté for 5 minutes until they begin to soften.

4. Add mushrooms and garlic.

   Stir in the sliced mushrooms and sauté for another 5 minutes until mushrooms release their moisture and start to brown. Add minced garlic and cook for 1 minute, until fragrant.

5. Simmer the tomato sauce.

   Pour in the crushed tomatoes and tomato paste. Stir in dried oregano, basil, red pepper flakes (if using), salt, and black pepper.

   Bring to a simmer and let cook for 10-15 minutes, stirring occasionally, until the sauce is slightly thickened and the flavors meld.

   “A good sauce is the heart of any baked pasta—don’t rush this step!”

6. Combine pasta and sauce.

   Add the drained spaghetti to the skillet with the vegetable sauce. Toss gently until all the noodles are evenly coated.

7. Layer the casserole.

   Spread half of the spaghetti mixture in the prepared baking dish. Dollop spoonfuls of ricotta cheese over the pasta and sprinkle with half the mozzarella.

   Add the remaining spaghetti mixture on top. Finish with the rest of the mozzarella and all of the grated Parmesan cheese.

8. Bake the spaghetti casserole.

   Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

   Let the casserole rest for 10 minutes before serving for the best slices!

9. Garnish and serve.

   Sprinkle with fresh chopped basil, if desired. Cut into portions and serve warm.

Tips & Variations

• Make it vegan: Substitute the ricotta, mozzarella, and Parmesan with your favorite plant-based cheeses. Look for meltable vegan mozzarella and vegan ricotta for the best texture.
• Add more veggies: Try zucchini, spinach, kale, or eggplant for added nutrition and color.
• Boost the protein: Add cooked lentils or a can of drained chickpeas to the sauce for a protein punch.
• Spice it up: Add a pinch of cayenne or extra red pepper flakes for a little heat.
• Use whole wheat or gluten-free pasta: The recipe works beautifully with alternative pastas.
• Prep ahead: Assemble the casserole a day in advance and refrigerate. Bake when ready to serve.
• Freeze it: Wrap tightly and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the cooking time.

“Don’t be afraid to experiment with your favorite cheese blends or vegetables. This dish is endlessly adaptable!”

Nutrition Facts

Nutrition information is approximate and will vary based on specific brands and ingredient choices.

Serving Suggestions

• Serve with a crisp green salad tossed with balsamic vinaigrette for a refreshing contrast to the rich, cheesy pasta.
• Pair with a side of garlicky green beans or roasted broccoli for extra veggies.
• Add a slice of warm, crusty bread or garlic toast to soak up any leftover sauce.
• For an extra-special dinner, finish with a sweet treat like these Almond Cashew Clusters.
• Planning a themed Italian night? Pair this with homemade lemonade or a simple fruit shrub, like our Apricot Shrub Recipe.

Conclusion

This vegetarian baked spaghetti casserole is more than just a meal—it’s an experience that brings everyone to the table. With its comforting layers and robust flavors, it’s sure to become a beloved classic in your home.

Whether you’re new to vegetarian cooking or a seasoned plant-based pro, this recipe offers everything you want: convenience, nutrition, and plenty of cheesy goodness.

Don’t be afraid to make it your own by adding your favorite veggies, swapping cheeses, or adjusting the spice level. Try serving it alongside other crowd-pleasers like our Bak Chor Mee Recipe: Authentic Singaporean Noodle Guide for an international feast!

However you serve it, you’ll be rewarded with a dish that’s as satisfying as it is simple. Happy cooking!