Vegan Baked Spaghetti Recipe

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This Vegan Baked Spaghetti Recipe is the perfect comfort food! This is a meal the whole family can enjoy together. Pair with a salad and some fresh bread for a delicious meal.

Ingredients for Vegan Baked Spaghetti

Unlike many vegan recipes, this one does not call for a bunch of ingredients you’ve never heard of! For this recipe you will need: spaghetti noodles (traditional or gluten free), your favorite pasta sauce, roasted red bell peppers, vegan ricotta cheese, vegan shredded mozzarella cheese, salt, black pepper and olive oil.

Aside from those ingredients you will need a large pot to boil the pasta, a mixing bowl and a 13-inch baking dish or casserole dish.

How to Make Vegan Baked Spaghetti

Start this recipe by bring a large pot of water to a boil. Cook the spaghetti according to the package directions. Be sure to cook it al dente because it will absorb a little bit more liquid when baking. While the water is coming to a boil, preheat the oven to 350 degrees and spray the baking dish with non-stick spray.

Then, in a mixing bowl, combine 1 cup of the sauce, the roasted red peppers, vegan ricotta cheese, salt and pepper. Stir well to combine them together.

Once the pasta is cooked, reserve a 1/2 cup of pasta water and set aside before draining. Drain the pasta and return it to the pot. Add olive oil to the pasta and stir to coat. Then, add the ricotta mixture to the cooked spaghetti. Stir well to combine with the pasta. If needed add a little bit of the pasta water at a time. This will help thin the ricotta mixture and it will coat the pasta better.

Next, pour the pasta into the casserole dish and spread into an even layer. Top with the remaining sauce and sprinkle with vegan mozzarella cheese.

Bake at 350 degrees for 30 minutes and let sit for 10-15 minutes before slicing. If desired, top with fresh basil and vegan parmesan cheese before serving.

More Vegetable Options

Try these other vegetables in place of the roasted red peppers. I would recommend steaming or sauteing them before adding. Also make sure that the liquid is drained well so your pasta bake isn’t too liquidy.

Spinach
Zucchini
Broccoli
Mushrooms
Kale
Green beans

Frequently Asked Questions

How do I store leftover vegan baked spaghetti?

Depending on how much you have leftover either store it in an airtight container or wrap the baking dish once cool with plastic wrap and store in the refrigerator for up to 5 days.

Can this recipe be made gluten-free?

Yes! Swap out the regular spaghetti for gluten-free noodles. I recommend Ronzoni gluten free spaghetti.

Can I use plain tomato sauce for this recipe?

Yes, if you do I would recommend seasoning it a little before using. Try italian seasoning, salt, garlic, and even nutritional yeast. Nutritional yeast will give it a “cheesy” flavor.

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Looking for more easy vegan meal recipes to try? Check out our Air Fryer Teriyaki Tofu, Healthy Vegan White Bean Stew, Pumpkin Risotto, One Pot Carrot Rice Soup, Garlic Broccoli Lo Mein and Healthy Peanut Butter Banana Acai Bowl.

Vegan Baked Spaghetti Recipe

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This Vegan Baked Spaghetti Recipe is the perfect comfort food! This is a meal the whole family can enjoy together. Pair with a salad and some fresh bread for a delicious meal.

Ingredients

12-16 oz spaghetti
8 oz vegan ricotta cheese
1 1/2 cups chopped roasted red peppers
1 1/2 cups sauce (split)
1/2 cup pasta water
salt and black pepper to taste
2 tbsp olive oil
1 1/2 cups shredded vegan mozzarella cheese

Instructions

Bring a large pot of water to a boil. Cook the spaghetti according to the package directions. Be sure to cook it al dente because it will absorb a little bit more liquid when baking.
While the water is coming to a boil, preheat the oven to 350 degrees and spray the baking dish with non-stick spray.
In a mixing bowl, combine 1 cup of the sauce, the roasted red peppers, vegan ricotta cheese, salt and pepper. Stir well to combine them together.
Once the pasta is cooked, reserve a 1/2 cup of pasta water and set aside before draining.
Drain the pasta and return it to the pot.
Add olive oil to the pasta and stir to coat.
Add the ricotta mixture to the cooked spaghetti. Stir well to combine with the pasta. If needed add a little bit of the pasta water at a time. This will help thin the ricotta mixture and it will coat the pasta better.
Pour the pasta into the casserole dish and spread into an even layer. Top with the remaining sauce and sprinkle with vegan mozzarella cheese.
Bake at 350 degrees for 30 minutes.
Let sit for 10-15 minutes before slicing. If desired, top with fresh basil and vegan parmesan cheese before serving.