If you’re searching for a hearty, comforting, and completely plant-based dinner, look no further than this vegan baked spaghetti recipe. This dish takes the classic flavors of traditional baked spaghetti and transforms them into a wholesome, dairy-free meal that will satisfy everyone at your table—vegan or not!
Imagine layers of perfectly cooked spaghetti, rich tomato sauce, savory vegetables, and creamy vegan cheese, all baked together until bubbly and golden. Whether you’re meal-prepping for the week, feeding a crowd, or simply craving a nostalgic favorite with a vegan twist, this recipe is about to become your new go-to.
Baked pasta recipes are beloved for their ease and versatility, and this vegan version is no exception. It’s a fantastic way to sneak in extra veggies, use up pantry staples, and create a meal that reheats beautifully.
Plus, it’s highly customizable—you can adjust the veggies, sauce, or protein to your liking. Ready to discover why this vegan baked spaghetti is a must-try?
Let’s dive in!
Why You’ll Love This Recipe
- Family-Friendly: The familiar flavors and cheesy topping make it a hit with kids and adults alike.
- Plant-Based & Satisfying: Packed with protein and fiber from lentils and veggies, this dish keeps you full and energized.
- Meal Prep Perfection: Baked spaghetti stores and reheats wonderfully, making it ideal for leftovers or make-ahead meals.
- Customizable: Use your favorite veggies, swap in different vegan cheeses, or add plant-based sausage for variety.
- Comfort Food: Classic, cozy, and satisfying—without any dairy or animal products.
Whether you’re a seasoned vegan or just experimenting with plant-based meals, this baked spaghetti is sure to impress.
Ingredients
Here’s everything you’ll need to create the ultimate vegan baked spaghetti. Each ingredient plays a key role in bringing flavor, texture, and nutrition to the dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 12 ounces (340g) | Use gluten-free if desired |
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Yellow onion, diced | 1 medium | Sweet or white onion works too |
| Garlic, minced | 4 cloves | Fresh is best |
| Bell pepper, diced | 1 large | Red, yellow, or orange |
| Mushrooms, chopped | 8 ounces (225g) | Creamy texture and umami flavor |
| Carrot, grated | 1 medium | Adds sweetness and color |
| Crushed tomatoes | 1 can (28 ounces/794g) | Or tomato puree |
| Tomato paste | 2 tablespoons | Deepens the sauce flavor |
| Italian seasoning | 2 teaspoons | Or dried basil/oregano blend |
| Red pepper flakes | 1/2 teaspoon | Optional, for a kick |
| Cooked brown or green lentils | 1 1/2 cups | For protein (or vegan “beef” crumbles) |
| Baby spinach | 2 cups (packed) | Wilts into the sauce |
| Salt & black pepper | To taste | Season as needed |
| Vegan mozzarella-style cheese | 1 1/2 cups (shredded) | Your favorite brand |
| Fresh basil or parsley | For garnish | Optional |
Equipment
- Large pot (for boiling spaghetti)
- Large skillet or sauté pan (for sauce and veggies)
- Colander (to drain pasta)
- Mixing spoon or spatula
- 9×13-inch baking dish (or similar casserole dish)
- Measuring cups and spoons
- Cutting board & knife
- Aluminum foil (to cover during baking)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- 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 package instructions. (The pasta will continue to cook in the oven.) Drain and set aside.
- Sauté the vegetables: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant.
- Add the bell pepper, mushrooms, and grated carrot. Sauté for 5-7 minutes, until the vegetables are tender and most of the moisture has cooked off.
- Make the sauce: Add the crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes (if using) to the skillet. Stir well to combine, then add the cooked lentils. Simmer the mixture for 10 minutes, stirring occasionally, until slightly thickened.
- Wilt in the spinach: Stir in the baby spinach and cook for 1-2 minutes, until wilted. Taste and season with salt and black pepper as needed.
- Combine pasta and sauce: In a large bowl, toss the drained spaghetti with the sauce mixture until evenly coated.
- Assemble the casserole: Spread half of the spaghetti mixture into the prepared baking dish. Sprinkle with half the vegan mozzarella cheese. Layer the remaining spaghetti mixture on top, then finish with the rest of the cheese.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly, and the top is golden in spots.
- Garnish and serve: Let the casserole cool for 10 minutes before slicing. Top with fresh basil or parsley, if desired. Serve hot and enjoy!
Tip: For an extra-crispy top, broil the casserole for 2-3 minutes after baking. Keep a close eye to avoid burning the cheese!
Tips & Variations
- Swap the protein: Replace lentils with vegan sausage, crumbled tofu, or store-bought vegan “beef” for a different twist.
- Go gluten-free: Use your favorite gluten-free spaghetti noodles for a wheat-free version.
- Add more veggies: Zucchini, eggplant, kale, or broccoli all work wonderfully in this casserole. Just sauté them with the rest of the veggies.
- Cheese options: Try a blend of vegan mozzarella and vegan parmesan for extra flavor. Nutritional yeast also adds a cheesy, nutty note.
- Make it ahead: Assemble the casserole up to a day in advance and refrigerate. Bake when ready to serve, adding 5-10 minutes to the bake time.
- Spice it up: Add a pinch of smoked paprika or a splash of hot sauce to the sauce for an extra kick.
“The beauty of vegan baked spaghetti is that you can make it your own—don’t be afraid to experiment with your favorite flavors and ingredients!”
Nutrition Facts
Nutrition will vary based on exact ingredients and brands, but here’s an approximate breakdown per serving (1/8 of casserole):
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 13g |
| Carbohydrates | 56g |
| Dietary Fiber | 9g |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 590mg |
| Sugar | 8g |
| Calcium | 120mg |
| Iron | 4mg |
Values are estimates and may vary depending on your exact ingredients and serving size.
Serving Suggestions
- With a crisp salad: Pair your baked spaghetti with a fresh green salad tossed in a tangy vinaigrette for balance.
- Serve with bread: Try a slice of homemade bread from our Vegan Bread Maker Recipe for Soft and Delicious Loaves to soak up any extra sauce.
- Make it a feast: Add a side of Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for an exciting flavor contrast.
- Family-style dinner: Serve this casserole alongside Vegan Casserole Recipes: Easy for quick weeknight dinner for a cozy, crowd-pleasing spread.
- Leftovers: Enjoy reheated for lunch or freeze individual slices for a future meal.
Pro tip: Top your spaghetti with extra fresh herbs or a drizzle of olive oil just before serving for restaurant-style presentation!
Conclusion
This vegan baked spaghetti recipe is more than just a meatless twist on a classic—it’s a celebration of comfort food, made accessible for everyone. Whether you’re serving it at a family gathering, prepping lunches for the week, or simply craving a cozy pasta night, this casserole delivers on warmth, nutrition, and flavor.
The combination of tender spaghetti, robust tomato sauce, hearty lentils, and gooey vegan cheese creates a dish that’s both familiar and excitingly new.
Don’t be afraid to get creative with the ingredients—vegan cooking is all about flexibility and joy! And if you’re looking for more delicious plant-based ideas, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious or satisfy your sweet tooth with our Vegan Chocolate Milk Recipe Easy and Delicious Guide.
Happy cooking, and enjoy every bite of this satisfying vegan baked spaghetti!
📖 Recipe Card: Vegan Baked Spaghetti
Description: This comforting vegan baked spaghetti features a flavorful tomato sauce, tender noodles, and a creamy cashew cheese topping. Perfect for family dinners or meal prep.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 12 oz (340g) dried spaghetti
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 24 oz (680g) marinara sauce
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup raw cashews (soaked 2 hours, drained)
- 1/2 cup unsweetened plant milk
- 2 tbsp nutritional yeast
Instructions
- Preheat oven to 375°F (190°C).
- Cook spaghetti according to package directions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion, garlic, and bell pepper; sauté until softened, about 5 minutes.
- Stir in marinara sauce, oregano, salt, and pepper; simmer for 5 minutes.
- Blend soaked cashews, plant milk, and nutritional yeast until smooth.
- Combine cooked spaghetti and sauce in a large baking dish.
- Spread cashew cheese over the top.
- Bake uncovered for 20-25 minutes until bubbly and lightly golden.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 410 kcal | Protein: 13 g | Fat: 13 g | Carbs: 61 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Baked Spaghetti”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This comforting vegan baked spaghetti features a flavorful tomato sauce, tender noodles, and a creamy cashew cheese topping. Perfect for family dinners or meal prep.”, “prepTime”: “PT20M”, “cookTime”: “PT35M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 oz (340g) dried spaghetti”, “2 tbsp olive oil”, “1 medium yellow onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “24 oz (680g) marinara sauce”, “1 tsp dried oregano”, “1/2 tsp salt”, “1/4 tsp black pepper”, “1 cup raw cashews (soaked 2 hours, drained)”, “1/2 cup unsweetened plant milk”, “2 tbsp nutritional yeast”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook spaghetti according to package directions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and bell pepper; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in marinara sauce, oregano, salt, and pepper; simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Blend soaked cashews, plant milk, and nutritional yeast until smooth.”}, {“@type”: “HowToStep”, “text”: “Combine cooked spaghetti and sauce in a large baking dish.”}, {“@type”: “HowToStep”, “text”: “Spread cashew cheese over the top.”}, {“@type”: “HowToStep”, “text”: “Bake uncovered for 20-25 minutes until bubbly and lightly golden.”}, {“@type”: “HowToStep”, “text”: “Let cool for 5 minutes before serving.”}], “nutrition”: {“calories”: “410 kcal”, “proteinContent”: “13 g”, “fatContent”: “13 g”, “carbohydrateContent”: “61 g”}}
