Vegan baked spaghetti combines tender pasta, hearty tomato sauce, and a golden layer of dairy-free cheese in one comforting casserole. A quick stovetop simmer gives the sauce plenty of flavor, while baking brings the ingredients together without making the spaghetti mushy.
Ingredients
- 12 ounces dried spaghetti
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 8 ounces cremini or white mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon fine salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup water or unsalted vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/2 cup chopped fresh spinach, optional
- 1 1/2 cups shredded vegan mozzarella-style cheese, divided
- 2 tablespoons nutritional yeast, optional
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Heat the oven and prepare a dish. Position a rack in the center of the oven and heat it to 375°F (190°C). Lightly oil a 9-by-13-inch baking dish, or use a similarly sized oven-safe casserole dish.
- Cook the spaghetti just shy of done. Bring a large pot of water to a boil, salt it generously, and add the spaghetti. Cook according to the package directions, stopping about 2 minutes before it would be fully tender. It will finish cooking in the oven. Drain well; do not rinse.
- Build the sauce. While the pasta cooks, warm the olive oil in a large saucepan or deep skillet over medium heat. Add the onion and mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and most of the mushroom liquid has evaporated. Stir in the garlic, oregano, basil, and red pepper flakes, if using, and cook for 30 seconds.
- Simmer until flavorful. Mix in the tomato paste and cook for 1 minute. Add the crushed tomatoes, salt, pepper, and water or broth. Bring the sauce to a gentle simmer, then cook uncovered for 10 minutes, stirring occasionally. Stir in the drained beans and spinach, if using, and heat for another 2 minutes. Taste and adjust the seasoning.
- Combine pasta and sauce. Add the drained spaghetti to the sauce and toss carefully until coated. If the sauce seems unusually thick, stir in a splash of water; the mixture should be saucy enough to coat the noodles, as some moisture will be absorbed while baking. Stir in 1 cup of the vegan cheese and the nutritional yeast, if using.
- Assemble and bake. Transfer the mixture to the prepared dish and spread it evenly. Scatter the remaining 1/2 cup vegan cheese over the top. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10–15 minutes more, until the sauce bubbles around the edges and the top is melted and lightly browned. If your cheese does not brown easily, that is normal; avoid broiling it unless you can watch it closely.
- Rest and serve. Let the casserole stand for 10 minutes before serving so the sauce settles and portions are easier to lift. Sprinkle with parsley and serve warm.
Tips
- Undercook the pasta slightly. Fully cooked spaghetti can turn soft during baking, especially if the casserole sits before it goes into the oven.
- Choose a vegan cheese that melts well, and check its label if you need the dish to be dairy-free. Brands vary; some melt into a stretchy topping, while others stay firmer. Nutritional yeast adds savory flavor but is not a substitute for melting cheese.
- For a less chunky sauce, chop the mushrooms finely. They add a hearty texture and savory depth without needing a meat substitute. If you skip them, add another teaspoon of olive oil and use the beans for substance.
- Let the casserole rest before cutting. Serving it immediately can make the sauce run across the plate, even when the recipe is cooked properly.
Serving Suggestions
Serve the spaghetti with a crisp green salad dressed with lemon or red-wine vinaigrette to balance the rich, tomatoey casserole. Garlic bread, toasted sourdough, or roasted vegetables also make good sides. For an easy dinner, pair a portion with steamed broccoli or green beans. Keep extra red pepper flakes and chopped parsley at the table so everyone can season their serving.
Variations
Use chopped zucchini, diced bell pepper, or grated carrot in place of some or all of the mushrooms; cook watery vegetables until their excess liquid has evaporated. For a more filling bake, replace the cannellini beans with drained lentils or add 8 ounces of browned plant-based crumbles. To make the dish gluten-free, use a sturdy gluten-free spaghetti and follow its package directions, since cooking times and texture vary; avoid overcooking it before baking. For extra richness, mix 1/2 cup unsweetened plain plant-based cream into the sauce, checking that it is suitable for savory cooking.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. Keep them at 40°F (4°C) or colder and eat within 3–4 days. Reheat individual portions in the microwave, covered loosely, until steaming hot throughout, stirring or turning halfway through. For a larger amount, cover the dish with foil and heat in a 350°F (175°C) oven until hot in the center; add a spoonful of water or sauce if it looks dry. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and reheat only what you plan to eat.
To freeze, cool the casserole promptly, portion it into airtight freezer-safe containers, and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating, or heat from frozen in a covered oven-safe dish until hot throughout, allowing extra time. Do not leave the casserole at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I assemble vegan baked spaghetti ahead of time?
Yes. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours before baking. Because the cold casserole needs longer to heat through, add about 10–15 minutes to the covered baking time and check that the center is steaming hot. If the baking dish is glass, let it sit out briefly while the oven heats and follow the manufacturer’s guidance to avoid sudden temperature changes.
Do I have to use vegan cheese?
No. The casserole will still bake without it, though the top will not be as creamy or browned. You can leave it off and finish with extra nutritional yeast after baking, or use a homemade dairy-free breadcrumb topping. Check packaged ingredients if you are cooking for someone with a dairy allergy.
Why is my baked spaghetti dry?
The pasta may have been fully cooked before baking, or the sauce may have been too thick. Undercook the noodles by about 2 minutes and make sure the mixture is well coated before it goes into the oven. A splash of water or broth helps loosen a thick sauce; cover the casserole for most of the baking time to limit moisture loss.
Can I make it without beans or mushrooms?
Yes. Omit either ingredient if you prefer. For a similar hearty texture, add chopped vegetables or plant-based crumbles; if you leave out the mushrooms, cook the onion until soft and taste the sauce before baking to adjust its seasoning.
How do I know when the casserole is done?
The sauce should bubble at the edges, the cheese should be melted, and the center should be hot. If you have added chilled ingredients or assembled the dish ahead, use a food thermometer to confirm the center reaches 165°F (74°C) when reheating leftovers. Rest the freshly baked casserole for 10 minutes before serving.