When you first switch to a vegan diet, finding comfort food is one of the hardest parts. All of the comfort foods we are used to involve some sort of meat or dairy.
Fortunately, we have so many delicious vegan alternatives at our disposal and more are entering the market every year.
This cheesy vegan baked spaghetti is the ultimate comfort food. There’s nothing like a baked pasta dish, fresh from the oven, with gooey cheese and warm tomato sauce.
Vegan baked spaghetti is my favorite way to make a dairy-free spaghetti dish. I love that, once I make it, I can pop it in the oven for a ready-made meal. It comes together with just a few simple ingredients and is so quick to make.
This easy recipe is sure to become a new family favorite with its flavorful tomato sauce and rich and creamy vegan cheese alternatives.
Ingredients
Spaghetti: Get a pound of your favorite dry spaghetti noodles for this baked spaghetti recipe. You can substitute other noodles if you like.
Marinara sauce: A good pasta sauce is essential for delicious baked pasta. Get a high-quality marinara sauce in a jar or make your own.
Vegan ricotta: There are a lot of different options for vegan ricotta. I’ve found it at most of my local grocery stores, though it is rather expensive. You can also make your own with tofu, sunflower seeds, or cashews. My personal favorite, however, is this simple and realistic soy milk ricotta.
Diced tomatoes: A can of diced tomatoes will add texture and an extra pop of tomato flavor to your pasta.
Garlic and onion: These aromatics are essential for adding lots of flavor to the pasta.
Italian seasoning: A good blend of dried Italian herbs saves a lot of time in cooking. If you don’t have one on hand, use a combination of basil, oregano, and rosemary, or whatever Italian herbs you enjoy.
Vegan cheese: We will be using parmesan and mozzarella for this recipe. If you can’t find both, simply use one and double the amount.
Variations
Add some veggies: This baked spaghetti is delicious, filling, and comforting all on its own, but you can easily add veggies for some added fiber and flavor. I recommend bell peppers, mushrooms, zucchini, sun-dried tomatoes, and/or spinach. Lightly saute these veggies and stir them in with your sauce before building your baked pasta layers.
Use a different noodle: Baked pasta dishes of any kind are a treat! Try this with farfalle, rigatoni, penne, or your other favorite noodle shapes. The only noodle I don’t recommend is angel hair pasta because it can get mushy too easily.
Make it a white pasta: Substitute the marinara sauce for your favorite vegan alfredo sauce for a creamier white pasta bake.
What to Serve with Vegan Baked Spaghetti
There are endless options for delicious side dishes that go with vegan baked spaghetti! My favorites are:
Garlic bread: Try our sourdough garlic bread recipe. It isn’t vegan as written, but we share how to make it vegan in the FAQs.
A simple side salad: Toss your favorite green salad with our vegan Italian dressing. We share a vegan Italian salad recipe in our post on the dressing!
Vegan meatballs: Add extra protein to your meal with some vegan meatballs. There are many delicious options in the freezer section at the grocery store or you can make your own!
Dessert: Don’t forget to complete your meal with a sweet treat! I like this vegan sponge cake with sugared strawberries and vegan coconut whipped cream.
Frequently Asked Questions
Does this pasta save well?
Leftovers can be stored in the fridge in an airtight container for 3-4 days. Reheat the leftovers in the microwave, stove, or oven before enjoying them again.
Can I make this baked spaghetti gluten-free?
Yes! This pasta can be made gluten-free quite easily. Simply substitute the spaghetti for your favorite gluten-free noodles or go the veggie route with spaghetti squash.
What if I want baked spaghetti that isn’t vegan?
No problem at all. This vegan baked spaghetti dish is delicious even if you aren’t vegan, but if you want the dairy that’s fine too. All you have to do is substitute a dairy equivalent for the vegan ricotta, parmesan, and mozzarella to get a vegetarian baked spaghetti.
Print
Cheesy Vegan Baked Spaghetti (Spaghetti Casserole)
Ingredients
16 ounces spaghetti noodles
16 ounces marinara sauce
1 14.5-ounce can of diced tomatoes
2 tablespoons olive oil
4 cloves garlic, crushed
½ yellow onion, minced
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes (optional)
2 cups vegan ricotta cheese
1 cup vegan mozzarella cheese, shredded
1 cup vegan parmesan cheese, shredded
Salt and black pepper
Fresh basil for garnish
Instructions
- Preheat your oven to 350° F.
- In a large skillet over medium heat, saute the onions in olive oil. Once they are soft and translucent, add the garlic and cook for another 1-2 minutes.
- Add the marinara sauce, tomatoes, Italian seasoning, and red pepper flakes. Continue to simmer on medium heat for about 10 minutes. Add salt and black pepper to taste.
- While the sauce cooks, bring a large pot of salted water to a boil and add your spaghetti noodles. Cook until they are al dente according to the package directions.
- Drain the noodles, then return to the pan and toss them with the ricotta cheese.
- Spray a large baking dish with cooking spray, then spoon in a layer of the pasta sauce.
- Add half of the spaghetti and ricotta mix, then top with half of the remaining sauce and a sprinkle of mozzarella cheese.
- Repeat with the remaining spaghetti and the remaining sauce. Sprinkle the rest of the shredded cheese, both parmesan and mozzarella, on the top.
- Bake your spaghetti casserole for 25-30 minutes, until warm and bubbly.
- Garnish with fresh basil and serve hot.
