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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.
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.
Sprinkle with cheeses. 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.
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.
Enjoy!
More Easy Pasta Recipes to Try!
Garlic Spaghetti
Easy Cheesy Tetrazzini
Vegan Sausage and Peppers Pasta
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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- Leftover Mashed Potato Focaccia
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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 🙂
