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    Home » Winter Recipes

    November 12, 2021

    Vegan Baked Spaghetti Casserole

    Jump to Recipe Print Recipe

    This Vegan Baked Spaghetti Casserole is an easy and comforting family dinner! It's a one-pan recipe, made with healthy pantry ingredients!

    Vegan baked spaghetti in a white casserole topped with fresh basil leaves.

    If you are searching for some new family dinner ideas, this recipe will be your next favorite! It's cozy, hearty, and is a real crowd-pleaser!

    Baked pasta is usually made with pre-cooked pasta that gets tossed in meat and tomato sauce. Then it's topped with lots of cheese and baked until golden.

    My version is a lot simpler because the pasta doesn't require pre-cooking, you simply throw everything into a pan, and bake! And of course, it's still cheesy and saucy, even though it's dairy-free!

    Jump to:
    • Ingredients and notes
    • How to make vegan baked spaghetti
    • Expert Tips
    • FAQ
    • More Easy Vegan Pasta Recipes
    • Vegan Baked Spaghetti Casserole

    Ingredients and notes

    Gathered ingredients for making our vegan baked spaghetti casserole.
    • Marinara: Make sure to use a good-quality marinara sauce, because it makes a lot of difference.
    • Tomatoes: Chopped canned tomatoes work best here.
    • Vegan cheese: We used dairy-free mozzarella cheese, but any type of melty cheese will work!
    • Cooked lentils: Use canned lentils to make this recipe easier.
    • Vegetable broth: Either store-bought or homemade. You can also use water.
    • Olive oil: It gives some more flavor to the dish, but you can omit if for an oil-free option.
    • Spaghetti: We use regular pasta here, but if you want to add more fiber, you can whole-wheat spaghetti.

    How to make vegan baked spaghetti

    Pre-heat oven to 350ºF (180ºC). To a casserole dish, start layering your ingredients. First, add the pasta, then the red peppers, onion, and cooked lentils.

    Uncooked spaghetti, lentils, and vegetables layered in a white casserole.

    Then, add chopped tomatoes, marinara sauce, spices, minced garlic, basil leaves, olive oil (optional), vegetable broth, and salt and black pepper. Stir carefully until everything is well mixed.

    A white baking dish filled with spaghetti and covered in tomato sauce.

    Bake for 25 minutes. Then, remove from the oven, add shredded cheese on top and bake for 20-25 minutes more, or until it's golden on top and the pasta is fully cooked.

    Serve right away and garnish with some fresh basil!

    Expert Tips

    • Add salt in the beginning. Just as with boiling pasta on the stovetop, it's important to salt your pasta in the beggining, before adding the layer of shredded cheese. This way you'll have more flavor in every bite.
    • Add enough liquid. It may seem like this recipe requires a lot of liquid at first, but trust me when I say that you'll need all of those 3 cups for your pasta to cook properly.
    • Stir halfway to prevent sticking. I personally don't mind if the pasta sticks, but if you are not a fan, be sure to use pasta tongs to stir everything well before adding the cheese on top.
    • Add more vegetables. This recipe is so versatile! You can add veggies like mushrooms, spinach, zucchini, sun-dried tomatoes, etc. No need to pre-cook them.

    FAQ

    Do you bake spaghetti covered or uncovered?

    There is no need to cover your casserole before baking. There is enough liquid to ensure that the pasta won't dry out. Plus, you'll get some crispy edges, which is always a win.

    Do you need to cook the pasta before assembling the dish?

    No! There is no need for that one extra step, you can add everything uncooked, including the pasta.

    Can you freeze vegan baked spaghetti?

    Yes. This recipe freezes well for 3 months, but you can also freeze it uncooked. Make sure to wrap it securely. Let it thaw overnight in the fridge and bake as per instructions.

    What do you serve it with?

    This pasta bake is best served with something fresh on the side, like a vegetable salad. We suggest serving it with these salad kabobs for an extra fun meal.

    A piece of vegan baked spaghetti served on a white plate and topped with basil leaves.

    More Easy Vegan Pasta Recipes

    Vegan Mac and Cheese without Cashews

    Healthy Vodka Sauce Pasta

    Vegan Kimchi Alfredo Fettucine

    15-Minute Pesto Pasta

    Vegan baked spaghetti in a white casserole topped with fresh basil leaves.

    Vegan Baked Spaghetti Casserole

    Petranka
    This vegan baked spaghetti casserole is an easy and comforting family dinner! It's a one-pan recipe, made with healthy pantry ingredients!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Entree, Main Course
    Cuisine Italian-Inspired
    Servings 8
    Calories 450 kcal

    Equipment

    • Stovetop
    • A casserole

    Ingredients
      

    • 1 pound (500gr) spaghetti (not cooked)
    • 1 15 oz can lentils, drained and rinsed
    • ½ of a medium red onion, thinly sliced
    • 1 medium red pepper, diced (~1 cups)
    • 2 garlic cloves, minced
    • 1 teaspoon dry basil
    • 1 teaspoon dry oregano
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 3-4 fresh basil leaves, chopped
    • 2 tablespoon olive oil
    • 1 14.5 oz can chopped tomatoes
    • 2 cups marinara sauce
    • 3 cups vegetable broth or water
    • 2 cups shredded vegan cheese*

    Instructions
     

    • Pre-heat oven to 350ºF (180ºC).
    • To a 9x13 casserole add uncooked pasta, lentils, onion, and red peppers, followed by minced garlic, fresh basil, dry basil, oregano, salt, and black pepper. Next add olive oil, chopped tomatoes, marinara sauce, and vegetables broth.
    • Use your clean hands or pasta tongs to mix everything until it's well coated. Bake for 25 minutes, uncovered.
    • Take the casserole out of the oven, and give it a gentle stir to prevent the pasta from sticking. Top with shredded vegan cheese and bake for 20 minutes more or until the top is golden and the pasta is well cooked.
    • Serve immediately with fresh basil on top, and if you are feeling fancy, sprinkle with some vegan parmesan. Enjoy!

    Notes

    Storage Tip
    Fridge: Let your leftovers cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
    Freezer:  Let the leftovers cool at room temperature. Transfer to a container, layering parchment paper between each layer to prevent sticking. Cover with a lid. Freeze for 3 months. Let it thaw overnight in the fridge before reheating or serving.
    To reheat:
    Oven: Pre-heat oven to 350ºF (180ºC). A dd a piece of baked spaghetti to a baking sheet. Bake for 10 minutes or until warmed through.
    Microwave: Add a piece of baked spaghetti to a microwave-safe plate and heat for 1-2 minutes or until warmed through.
    *We use Violife's mozzarella-flavored vegan cheese.
    **Nutrition information is a rough estimate calculated without optional ingredients.
    Keyword baked pasta, marinara sauce, quick, spaghetti, spaghetti casserole, vegan cheese, vegan dinner
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    Reader Interactions

    Comments

    1. Emma says

      December 15, 2021 at 2:29 pm

      5 stars
      I added cheddar cheese on top and it was very delicious. Thank you!

      Reply
      • Petranka says

        December 16, 2021 at 11:15 am

        Thank you for sharing, Emma!

        Reply

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       Hi, I'm Petranka!  

    Sunglow Kitchen is a food blog about healthy vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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