Ingredients
Scale
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.