Best Baked Vegetarian Spaghetti Recipe for Easy Dinners

If you’re craving a comforting, hearty meal that’s both vegetarian and packed with flavor, this best baked vegetarian spaghetti recipe is exactly what you need. It combines the classic Italian favorite—spaghetti—with a rich, savory tomato sauce loaded with fresh vegetables and melted cheese.

Perfect for weeknight dinners or special occasions, this dish is sure to satisfy both vegetarians and meat-eaters alike. The beauty of this recipe lies in its simplicity and flexibility, allowing you to customize it with your favorite veggies or cheese types.

Not only is it delicious, but it’s also a wholesome meal that can be prepared ahead of time and baked when you’re ready to eat. Whether you’re cooking for your family or meal prepping for the week, this baked spaghetti will become a staple in your recipe collection.

Why You’ll Love This Recipe

This baked vegetarian spaghetti recipe is a crowd-pleaser for many reasons. First, it’s incredibly easy to prepare, requiring just a handful of fresh ingredients and pantry staples.

The sauce is bursting with flavor from sautéed garlic, onions, and a medley of vegetables, making every bite satisfying and nutritious.

Additionally, baking the spaghetti with cheese on top creates a wonderfully golden, bubbly crust that adds texture and richness to the dish. It’s also versatile—you can easily swap out vegetables based on what’s in season or add plant-based protein to boost nutrition.

Finally, this recipe is perfect for leftovers. It reheats beautifully, retaining all its flavors and textures, making it ideal for busy lifestyles.

Ingredients

• 12 ounces spaghetti (whole wheat or regular)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 8 ounces mushrooms, sliced
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• Optional: 1 cup cooked lentils or plant-based ground meat substitute

Equipment

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

Instructions

1. Preheat your oven to 375°F (190°C). Grease the baking dish lightly with olive oil or non-stick spray.
2. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
3. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add the bell pepper, zucchini, and mushrooms: Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
5. Incorporate the tomato sauce and seasonings: Pour in the crushed tomatoes, dried Italian seasoning, and red pepper flakes if using. Season with salt and pepper. Let the sauce simmer for 10 minutes to allow the flavors to meld.
6. Add protein if desired: Stir in cooked lentils or plant-based ground meat substitute to the sauce for added texture and nutrition.
7. Combine pasta and sauce: Remove the skillet from heat and stir in the cooked spaghetti and fresh basil until well mixed.
8. Assemble the dish: Transfer half of the pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheese over the top. Add the remaining pasta and finish with the rest of the cheese.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and golden brown.
10. Garnish and serve: Remove the baked spaghetti from the oven and let it cool slightly. Garnish with extra fresh basil leaves before serving.

Tips & Variations

For a gluten-free version, substitute regular spaghetti with your favorite gluten-free pasta.

Feel free to add other vegetables such as spinach, eggplant, or carrots depending on what you have on hand.

Using a mix of cheeses like provolone or fontina can add different layers of flavor.

If you want a vegan dish, use dairy-free cheese and omit Parmesan or substitute with nutritional yeast.

For a spicy kick, add more red pepper flakes or a splash of hot sauce to the sauce.

Nutrition Facts

Serving Suggestions

This baked vegetarian spaghetti pairs wonderfully with a crisp green salad dressed with a light vinaigrette. Garlic bread or warm focaccia also complements the dish perfectly, adding a delightful crunch alongside the cheesy pasta.

For a heartier meal, serve with a side of roasted vegetables or a bowl of soup, such as a classic minestrone or creamy tomato basil. If you love Italian flavors, you might enjoy trying the Kosher Lasagna Recipe or the Meatballs And Alfredo Sauce Recipe for your next meal.

Conclusion

This baked vegetarian spaghetti recipe is a delightful way to enjoy a classic comfort food with a healthy, meat-free twist. It’s simple to make, packed with fresh vegetables, and topped with gooey, golden cheese that everyone will love.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this dish offers a perfect balance of flavor, texture, and nutrition.

Its versatility means you can make it your own by swapping in your favorite veggies or trying different cheese combinations. Plus, it’s an excellent option for meal prep since it reheats well and tastes just as delicious the next day.

Give this recipe a try, and you might also want to explore other comforting dishes like the Magic Dough Recipe or the vibrant Kosher Sushi Salad Recipe to keep your meals exciting and flavorful.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Baked Vegetarian Spaghetti”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful baked spaghetti loaded with vegetables and cheese. Perfect for a comforting meatless meal that the whole family will love.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 oz spaghetti”, “2 tbsp olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “1 zucchini, diced”, “1 cup mushrooms, sliced”, “24 oz marinara sauce”, “1 cup shredded mozzarella cheese”, “1/2 cup grated Parmesan cheese”, “1/4 cup fresh basil, chopped”, “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 until al dente; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic until fragrant and translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, zucchini, and mushrooms; cook until tender.”}, {“@type”: “HowToStep”, “text”: “Stir in marinara sauce and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Combine cooked spaghetti with the sauce and vegetables.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a baking dish and top with mozzarella and Parmesan cheese.”}, {“@type”: “HowToStep”, “text”: “Bake uncovered for 25-30 minutes until cheese is bubbly and golden.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh basil before serving.”}], “nutrition”: {“calories”: “380 kcal”, “proteinContent”: “15 g”, “fatContent”: “10 g”, “carbohydrateContent”: “58 g”}}