When it comes to comfort food, few dishes can rival the warmth and satisfaction of a baked spaghetti. Now, imagine that classic Italian favorite transformed into a vibrant, wholesome, and veggie-packed meal that’s perfect for both busy weeknights and relaxed weekend dinners.
Our baked veggie spaghetti recipe combines tender spaghetti noodles with a medley of fresh vegetables, rich tomato sauce, and a hint of Italian herbs, all topped with a golden, bubbly crust. It’s a delicious way to sneak more vegetables onto your plate without sacrificing any of the cozy, hearty flavors you love.
Whether you’re a seasoned vegetarian, a vegan craving a satisfying pasta bake, or simply looking for a new way to enjoy your veggies, this recipe will become a go-to in your kitchen. Plus, it’s easy to customize based on your favorite seasonal produce or pantry staples.
Ready to dive into a dish that’s both nutritious and indulgent? Let’s get started!
Why You’ll Love This Recipe
This baked veggie spaghetti hits all the right notes: it’s comforting, flavorful, and packed with nutrition. Unlike traditional spaghetti bakes loaded with heavy creams or processed cheese, this version uses fresh vegetables and a light, herb-infused tomato sauce to keep things vibrant and wholesome.
It’s also incredibly versatile — you can swap in whatever veggies you have on hand, making it a great way to use up leftovers or seasonal produce. The baking step melds all the flavors beautifully and creates a slightly crispy top layer that adds a delightful texture contrast.
Lastly, this recipe is family-friendly, perfect for meal prepping, and works well as leftovers, making your life easier when you need a quick, nutritious meal. If you love pasta and veggies, this dish is sure to become a staple!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Spaghetti | 12 ounces (340 g) | Use whole wheat or gluten-free if preferred |
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Onion | 1 medium, diced | Yellow or white onion |
| Garlic cloves | 3 cloves, minced | Fresh is best |
| Bell peppers | 1 cup, diced | Red, yellow, or green |
| Zucchini | 1 medium, diced | Optional but adds great texture |
| Mushrooms | 1 cup, sliced | Button or cremini |
| Spinach | 2 cups fresh | Can substitute with kale or chard |
| Crushed tomatoes | 28 ounces (1 can) | Use good quality for best flavor |
| Tomato paste | 2 tablespoons | Enhances richness of sauce |
| Dried Italian seasoning | 2 teaspoons | Or mix of oregano, basil, thyme |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground recommended |
| Red pepper flakes | ½ teaspoon (optional) | For a little heat |
| Vegan cheese or nutritional yeast | ½ cup | For topping (optional) |
| Fresh basil | Handful, chopped (optional) | For garnish |
Equipment
- Large pot for boiling spaghetti
- Large skillet or sauté pan
- Colander or strainer
- 9×13 inch baking dish
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
- Oven mitts
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s ready for the bake once the spaghetti mixture is assembled.
- Cook the spaghetti according to package instructions until al dente. Be sure not to overcook as it will continue cooking in the oven. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add bell peppers, zucchini, and mushrooms to the skillet. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
- Stir in fresh spinach and cook until just wilted, about 2 minutes.
- Add crushed tomatoes, tomato paste, and dried Italian seasoning to the veggies. Season with salt, black pepper, and red pepper flakes (if using). Stir to combine and simmer for 10 minutes to let the flavors meld.
- Combine the cooked spaghetti with the vegetable tomato sauce in the skillet or a large bowl. Toss gently to coat the noodles evenly.
- Transfer the spaghetti and veggie mixture to a greased 9×13 inch baking dish. Spread evenly.
- Sprinkle vegan cheese or nutritional yeast evenly over the top for a golden, cheesy crust.
- Bake in the preheated oven for 20-25 minutes until the top is bubbly and golden brown.
- Remove from oven and let cool for 5 minutes. Garnish with fresh chopped basil before serving.
Tips & Variations
Tip: To save time, you can prepare the sauce a day ahead and refrigerate it. When ready to serve, just mix with cooked pasta and bake.
Feel free to customize this recipe with your favorite vegetables. Roasted eggplant, carrots, or even kale work wonderfully.
For extra protein, add cooked lentils or chickpeas into the sauce before baking.
If you prefer a creamier texture, stir in ½ cup of vegan ricotta or cashew cream before baking. For a gluten-free option, substitute spaghetti with gluten-free pasta.
You can also experiment with different herbs such as rosemary or sage to tweak the flavor profile.
Want to try another delicious veggie-packed dish? Check out our Vegan Casserole Recipes: Easy for quick weeknight dinner or warm up with a hearty High Protein Vegan Soup Recipes for Healthy Meals.
For a fun twist on a classic, you might enjoy the Veggie Quesadilla Recipe Indian Style Easy & Delicious.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Carbohydrates | 55 g | 18% |
| Protein | 10 g | 20% |
| Fat | 6 g | 9% |
| Fiber | 8 g | 32% |
| Sodium | 400 mg | 17% |
| Vitamin A | 1200 IU | 24% |
| Vitamin C | 40 mg | 67% |
| Iron | 3 mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This baked veggie spaghetti pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a simple garlic bread made from our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. For a light side, steamed broccoli or roasted Brussels sprouts add a nice crunch and complement the rich tomato flavors.
For those who like a bit of tang, a drizzle of balsamic glaze or a sprinkle of fresh lemon zest over the top just before serving adds brightness. And if you’re entertaining, consider serving alongside a vegan antipasto platter featuring olives, marinated artichokes, and sundried tomatoes.
Conclusion
This baked veggie spaghetti recipe is a wonderful way to enjoy a classic comfort meal while nourishing your body with wholesome vegetables and simple ingredients. It’s easy enough for weeknights but impressive enough for guests, making it a versatile addition to any cook’s repertoire.
The combination of hearty pasta, vibrant veggies, and a rich tomato sauce baked to perfection offers a satisfying taste experience that’s both comforting and healthy. Plus, with plenty of room for customization, you can tailor it to suit your tastes and pantry.
Whether you’re new to vegetarian cooking or a seasoned plant-based foodie, this baked spaghetti is sure to delight. Don’t forget to explore more recipes like our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor to keep your meals exciting and nutritious.
📖 Recipe Card: Baked Veggie Spaghetti
Description: A delicious and healthy baked spaghetti loaded with fresh vegetables and marinara sauce. Perfect for a comforting vegetarian meal.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 12 oz spaghetti
- 2 cups marinara sauce
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook spaghetti according to package instructions; drain.
- Heat olive oil in a pan, sauté onion and garlic until fragrant.
- Add zucchini, bell peppers, and mushrooms; cook until tender.
- Mix cooked spaghetti, veggies, marinara sauce, oregano, salt, and pepper in a large bowl.
- Transfer mixture to a baking dish and top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 15 g | Fat: 10 g | Carbs: 50 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Baked Veggie Spaghetti”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and healthy baked spaghetti loaded with fresh vegetables and marinara sauce. Perfect for a comforting vegetarian meal.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 oz spaghetti”, “2 cups marinara sauce”, “1 cup zucchini, diced”, “1 cup bell peppers, diced”, “1 cup mushrooms, sliced”, “1/2 cup onion, chopped”, “2 cloves garlic, minced”, “1 cup shredded mozzarella cheese”, “1/4 cup grated Parmesan cheese”, “2 tbsp olive oil”, “1 tsp dried oregano”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook spaghetti according to package instructions; drain.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 onion and garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add zucchini, bell peppers, and mushrooms; cook until tender.”}, {“@type”: “HowToStep”, “text”: “Mix cooked spaghetti, veggies, marinara sauce, oregano, salt, and pepper in a large bowl.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a baking dish and top with mozzarella and Parmesan cheese.”}, {“@type”: “HowToStep”, “text”: “Bake for 25-30 minutes until cheese is melted and bubbly.”}, {“@type”: “HowToStep”, “text”: “Let cool for 5 minutes before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “10 g”, “carbohydrateContent”: “50 g”}}
