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Vegan Baked Spaghetti is easy to make and has been a family favorite for years!
This pasta casserole is perfect for weeknight dinners, Game Days, and potlucks.
I like to serve this dish with Rosemary Parmesan Focaccia Bread and a simple side salad to round out the meal.
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (1) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (1)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/9063DB9A-770A-4DA1-BCF4-1E895AA0771F_1_105_c-1024x683.jpg)
Table of Contents
Ingredients, Tips, and Substitutions
- spaghetti
- olive oil
- vegan ground beef – Can be omitted; no big deal.
- yellow onion
- garlic – Fresh is best but 1/2 teaspoon garlic powder will work in a pinch.
- Italian seasoning – You can also use equal portions of dried oregano, basil, and thyme.
- petite diced tomatoes – Nothing wrong with chunkier diced tomatoes; petite is just my personal preference for this recipe. You do you.
- spaghetti sauce – Store bought sauce is nice for convenience but if you don’t have it on hand, Homemade Marinara Sauce is easy to whip up, with simple ingredients, in just a few minutes.
- vegan mozzarella cheese – Sometimes I mix it up and swap cheddar cheese for the mozzarella. Both are good.
- vegan Parmesan cheese
How to Make Vegan Baked Spaghetti
Cook the pasta. Preheat the oven to 375°F. Cook the spaghetti according to package directions to just under al dente. Drain the pasta then return it to the cooking pot and set aside.
Brown the vegan meat. Into a large skillet over medium-high heat, add the olive oil. When the oil is hot, crumble the vegan ground beef into the pan. Use a spatula to break up any clumps.
Add the aromatics. Add the onion and cook for 5 minutes, stirring frequently until meat is browned. Add the garlic and Italian seasoning then continue cooking for an additional 1 minute.
Stir in tomatoes and sauce. Add the diced tomatoes and spaghetti sauce, stirring to incorporate. Simmer for 5 minutes.
Toss with cooked pasta. Pour the sauce mixture into the pot with the cooked spaghetti. Toss to coat all of the noodles with sauce.
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (2) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (2)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/F94B79D1-EFAF-46AE-A527-373C2C516DEF_1_105_c-835x1024.jpg)
Sprinkle with cheeses. Transfer to a prepared 9×13-inch baking dish. Sprinkle the mozzarella and Parmesan cheeses over the top.
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (3) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (3)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/2134F75F-08C5-43BB-AD82-040088812B95_1_105_c-1024x645.jpg)
Bake for 30 minutes then serve hot.
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (4) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (4)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/4F3B806B-D497-4CBC-AAF1-7C90AA1E3FB3_1_105_c-657x1024.jpg)
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (5) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (5)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/3E5D4AB6-488B-4178-B3D8-D46610DE4FBC_1_105_c-1024x683.jpg)
What to Do With Baked Spaghetti Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
It can also be frozen in an airtight container for up to 3 months.
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (6) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (6)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/18811C1B-8992-448C-8E9A-13D45574AB17_1_105_c-1024x683.jpg)
Enjoy!
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (7) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (7)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2019/10/signature-1-1024x585.jpg)
More Easy Pasta Recipes to Try!
Garlic Spaghetti
Easy Cheesy Tetrazzini
Vegan Sausage and Peppers Pasta
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (8) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (8)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/9063DB9A-770A-4DA1-BCF4-1E895AA0771F_1_105_c-1024x683.jpg)
![Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (9) Vegan Baked Spaghetti - Vegan Recipe - This Wife Cooks™ (9)](https://i0.wp.com/thiswifecooks.com/wp-content/uploads/2021/05/vegan-baked-spaghetti-1-683x1024.png)
Baked Spaghetti
Easy to make and always a crowd favorite!
5 from 2 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: dairy free, pasta, vegan
Prep Time: 5 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 55 minutes minutes
Servings: 4
Calories: 324kcal
Author: Holly Gray
Ingredients
- 16 ounces spaghetti
- 2 teaspoons olive oil
- 5 ounces vegan ground beef
- 1/2 cup yellow onion diced
- 2 teaspoons garlic minced
- 1 1/2 teaspoons Italian seasoning
- 14 ounces petite diced tomatoes undrained
- 14 ounces spaghetti sauce
- 1 1/2 cups vegan mozzarella cheese shredded
- 1/2 cup vegan Parmesan cheese shredded
Instructions
Preheat the oven to 375°F.
Cook the spaghetti according to package directions for just under al dente. Drain the pasta then return it to the cooking pot and set aside.
Into a large skillet over medium-high heat, add the olive oil. When the oil is hot, crumble the vegan ground beef into the pan. Use a spatula to break up any clumps. Add the onion and cook for 5 minutes, stirring frequently until meat is browned.
Add the garlic and Italian seasoning then continue cooking for an additional 1 minute.
Add the diced tomatoes and spaghetti sauce, stirring to incorporate. Simmer for 5 minutes.
Pour the sauce mixture into the pot with the cooked spaghetti. Toss to coat all of the noodles with sauce.
Transfer to a prepared 9×13-inch baking dish. Sprinkle the mozzarella and Parmesan cheeses over the top.
Bake for 30 minutes then serve hot.
Nutrition
Calories: 324kcal | Carbohydrates: 24g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1295mg | Potassium: 760mg | Fiber: 5g | Sugar: 9g | Vitamin A: 753IU | Vitamin C: 17mg | Calcium: 244mg | Iron: 4mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Reader Interactions
Comments
Vance Payne
Your recipie does not say how much spaghetti you should cook.
Reply
thiswifecooks
1 16-ounce package of spaghetti. Thank you for catching that! The recipe has been updated. 🙂
How much onion?
Reply
thiswifecooks
1/4 cup 🙂