Introduction

This Vegan Baked Spaghetti is a comforting and flavorful dish perfect for any night of the week. Packed with fresh vegetables, creamy vegan cheese, and rich marinara sauce, it’s an easy way to enjoy a plant-based classic that the whole family will love.

The image shows a white rectangular baking dish containing a baked layered spaghetti casserole sliced into squares, with one piece being lifted by a spatula showing the layers. The top layer is a thick, textured red tomato sauce mixed with browned spaghetti strands and bits of cooked vegetables like spinach and onions. Below the top layer, light-colored spaghetti noodles are visible, mixed with vegetables, giving a layered, slightly uneven texture. On the side, a white plate with a gold rim holds one square piece of the casserole on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz spaghetti
1 green pepper, diced
1 sweet or yellow onion, diced
3-4 cups baby spinach
⅓ cup sun-dried tomatoes, chopped (in oil or not)
1 batch of vegan cream cheese
3 cups marinara sauce

Instructions

Step 1: Preheat the oven to 350ºF.
Step 2: Cook the spaghetti in boiling water until just al dente. Reserve about 1 cup of the pasta cooking water, then drain and rinse the pasta with cold water. Set aside the spaghetti and reserved water.
Step 3: Prepare the vegan cream cheese or use one made ahead and kept refrigerated until needed.
Step 4: In a large non-stick pan, warm a little oil if desired. Add the diced onion, green pepper, and a pinch of salt. Cook over medium heat, stirring often, until the vegetables are tender but still slightly crunchy, about 5 minutes. Add the spinach and stir, adding a splash of water if the pan gets dry. Cook until the spinach wilts, then remove from heat.
Step 5: Return the cooked spaghetti to the pot used for cooking. Add the vegan cream cheese, cooked vegetables, and sun-dried tomatoes. Stir to combine, adding reserved pasta water a little at a time (about 1/4 to 1/3 cup) to help blend the ingredients smoothly.
Step 6: In a large baking dish, layer half of the spaghetti mixture, then spread 1 ½ cups of marinara sauce over it. Add the remaining spaghetti on top, and finish with the remaining 1 ½ cups of marinara sauce. Use a spatula to spread the sauce roughly over the top.
Step 7: Bake for 30-35 minutes. Let the dish rest at room temperature for 5-10 minutes before serving. Optionally, sprinkle nutritional yeast on top for added flavor. Enjoy!

Tips & Variations

Use sun-dried tomatoes packed in oil for a richer flavor, or dry-packed if you prefer a less oily dish.
Swap baby spinach for kale or Swiss chard for a different texture and taste.
Add mushrooms or zucchini to the vegetable sauté for more variety.
For a crispier top, sprinkle vegan cheese or breadcrumbs before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF until warmed through, or microwave with a cover to retain moisture. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A thick single slice of baked spaghetti on a white plate with a thin gold rim, showing a dense bottom layer of soft, baked noodles mixed with a light orange cheese sauce. Above that is a middle layer of spaghetti noodles combined with darker pieces of vegetable or meat and bits of diced tomato. The top layer is covered in chunky red tomato sauce with visible herbs and bits of cooked filling. The texture of the baked spaghetti looks firm yet tender. A silver fork lies on the plate next to the slice, and a piece of flatbread is blurred in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free pasta for this recipe?

Yes, gluten-free spaghetti works well. Just check the cooking time as gluten-free pasta can cook faster or slower than traditional pasta.

How do I make vegan cream cheese at home?

Vegan cream cheese can be made by blending soaked cashews with lemon juice, nutritional yeast, a small amount of plant-based milk, and a pinch of salt until smooth and creamy. Allow it to chill before using for best texture.