Here’s a delicious pasta dish that’s simple to prepare. This vegan baked spaghetti doesn’t need any babysitting, just layer your casserole dish and pop it in the oven.
Everyone has had pasta at some point in their life, but if you’re yet to bake pasta, don’t miss this chance! It’s hands-off, easy to make, and ultra delicious.
Like my baked penne dish, you can expect excellent flavour and a dish that will satisfy the entire family.
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Why you’ll love it
- It’s filling, flavourful, and completely satisfying.
- This baked spaghetti casserole is not only vegan and plant-based, but it’s kid-friendly and can be prepped in advance.
- Easy to make, no pot of water needed, nothing to drain, fewer dishes to wash, and while it takes longer to bake, it’s completely hands-free!
Ingredients + Substitutions
Here’s everything you’ll need to make this delicious vegan baked spaghetti recipe.
- Pasta: I chose regular spaghetti for this one, although whole wheat spaghetti would also work in this baked pasta dish. You may also try angel hair, linguini, short varieties, and even gluten-free, if needed. Just adjust your bake time accordingly.
- Veggies: I’m using chopped onion, garlic, spinach, and sundried tomatoes. But you can try other veggies like mushrooms, diced tomatoes, zucchini, and/or baby kale.
- Marinara sauce: I’m using homemade tomato sauce, but you may choose any of your favourite store-bought brands too.
- Broth: Choose a very flavourful vegetable broth for the best taste. I’m using this homemade bouillon powder mixed with water.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add a layer of sauce to the bottom of your oven-safe baking dish and the spaghetti noodles on top.
Then add the broth, veggies, and spices. Gently stir to get some liquid in between the noodles.
Finally, pour the remaining sauce on top and bake your pasta dish in the oven uncovered.
Check on your dish after 30 minutes and give it a gentle stir. Keep baking until al dente.
Serve with a garnish of fresh basil leaves, parsley, or other fresh herbs. Plus some dairy-free parmesan cheese and/or a sprinkle of red pepper flakes.
Variations
For a fun twist on this vegan baked spaghetti, try one of these variations.
- Add vegan ricotta cheese (cashew-based) to your dish as I’ve done in this baked pasta. Or try this tofu ricotta.
- At the halfway bake point, add some vegan mozzarella cheese on top of your dish to melt in the oven.
- Serve this delicious spaghetti pie with black bean meatballs, lentil balls, or these yummy zucchini meatballs.
Storage
Keep leftovers in the fridge for up to 4 days in an airtight container and reheat them in the oven, or on the stovetop.
Although you CAN freeze this dish, I don’t recommend freezing pasta as it alters its texture and will get very soft.
Expert Tip
- Bake your dish until the pasta is ‘al dente’ for the best texture. Do not overbake. Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite.
More delicious vegan pasta recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- ½ pound spaghetti
- 2 cups tomato sauce divided
- 2 cups vegetable broth
- ½ cup yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups baby spinach chopped
- ½ cup sundried tomatoes chopped
- 1 teaspoon dried oregano
- salt + pepper to taste
For Garnish
- fresh basil
- vegan parmesan cheese
- red pepper flakes
Instructions
- Preheat the oven to 375℉/190℃ and grab a casserole dish or another oven-safe dish that is long enough to hold spaghetti.
- Add half a cup of the tomato sauce to the bottom of your baking dish. Then place the pasta on top. Next, pour the broth on top and gently mix to get the liquid in between your noodles to prevent sticking.
- Top with all the remaining ingredients: onion, garlic, spinach, sundried tomatoes, oregano, salt, pepper, and the remaining sauce.
- Bake uncovered for 30 minutes. Then gently stir/mix and continue baking for another 15 minutes, or until desired doneness is reached.
Notes
- Bake your dish until the pasta is ‘al dente’ for the best texture. Do not overbake. Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite.
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