Vegetarian Baked Spaghetti

4.55 from 101 votes

This easy recipe for vegetarian baked spaghetti is sure to be a new family favorite!

taking a serving of spaghetti bake from the dish
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This Vegetarian Baked Spaghetti Recipe is the perfect comfort food!

Sometimes you just need good old comfort food, and this vegetarian spaghetti is one of my favorites. Baked spaghetti is the perfect comfort food!

This veggie spaghetti is made with two kinds of cheese, lots of hearty vegetables that give it so much flavor, and baked until bubbly brown on the edges.

It makes a bunch and is perfect for having leftovers the next night for dinner. This spaghetti bake is so delicious and made without any meat.

This recipe is one of my favorite pasta recipes, as is this Veggie Lover’s Pasta Bake. 

vegetarian baked spaghetti

Spaghetti is one of my go-to comfort foods. We have it pretty often, and love that it makes a ton of food.

As a kid I’m not sure I was crazy about leftovers, but as an adult I love them! I love to make this baked spaghetti for dinner and then eat the leftovers the next night and not have to cook.

Any night that we are eating leftovers is a good night for me!

ingredients to make veggie spaghetti bake

What you’ll need for Baked Spaghetti with Vegetables

  • Onion
  • Garlic
  • Mushrooms
  • Bell pepper
  • Olive oil
  • Salt and pepper
  • Dried basil and oregano
  • Jarred pasta sauce
  • Grated parmesan cheese
  • Mozzarella cheese
  • Spaghetti
chopped mushrooms, onion, green bell pepper, and garlic

What veggies go well in pasta?

This recipe has all the best veggies that go well with spaghetti: garlic, onion, mushrooms, and bell peppers.

grated cheese on a cutting board

How to make Vegetarian Baked Spaghetti

Step 1: Cook the spaghetti: cook your spaghetti to al dente according to package instructions. Drain and set aside.

Step 2: Cook the veggies: Add the onion, garlic, mushrooms, green pepper, olive oil, sea salt, pepper, basil and oregano in a large skillet and cook until the liquid has evaporated.

Step 3: Add the pasta sauce to the veggie mixture and stir to combine.

Step 4: Grease a casserole dish. Add the spaghetti: spread out into the casserole dish. Top the spaghetti with ½ cup mozzarella and 1 ¼ cups of parmesan cheese.

grated cheese on a cutting board

Step 5: Add the veggie pasta sauce over top and mix to combine.

Step 6: Top the spaghetti bake with the remaining mozzarella cheese sprinkled over the top.

Step 7: Bake the veggie spaghetti at 375 degrees for 15-20 minutes, or until the cheese is bubbly and starting to brown.

vegetarian baked spaghetti

This spaghetti is hearty and filling with bites of warm melty cheese. Whether you are vegetarian or not, I guarantee you’re going to love this delicious dinner. 

veggie spaghetti

How to serve Baked Spaghetti

This spaghetti with vegetables would pair perfectly with a side salad and a loaf of garlic bread. We like adding red pepper flakes on top for a little extra spice sometimes!

veggie spaghetti

Storing Veggie Spaghetti

  • Storing: Leftover veggie spaghetti can be stored in an airtight container in the refrigerator for 3-4 days.
  • Reheating: Place the spaghetti in a casserole dish and bake at 350 until heated through. You can also use the microwave to reheat individual portions.
vegetarian baked spaghetti

Vegetarian Spaghetti FAQs

What is the difference between baked spaghetti and regular spaghetti?

The difference between baked spaghetti and regular spaghetti is the cooking method. Baked spaghetti is mixed with the pasta sauce and cheese and then baked in the oven until hot and bubbly.

How do you keep baked spaghetti from drying out?

Don’t overcook the noodles: spaghetti noodles should be cooked to al dente and drained immediately. Try to avoid overcooked spaghetti noodles which can result in a mushy and dried out pasta.

Add enough sauce: Make sure you use enough sauce to cover the noodles. If you are adding additional vegetables or other ingredients you may need to add more sauce also.

veggie spaghetti bake

This veggie spaghetti bake is a guaranteed family pleaser, perfect for a weeknight dinner!

More Pasta Recipes

taking a serving of spaghetti bake from the dish

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taking a serving of spaghetti bake from the dish
4.55 from 101 votes

Veggie Spaghetti Bake

By: Joy Shull
Easy and delicious vegetarian baked spaghetti recipe with mushrooms, bell pepper, and onion.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6


  • 1 small yellow onion, diced
  • 8 large garlic cloves, minced
  • 16 oz white mushrooms, sliced
  • 1 green bell pepper, diced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 25 oz pasta sauce
  • 1 ¼ cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 16 oz spaghetti


  • Cook the spaghetti according to package directions to al dente, set aside
  • Combine the onion, garlic, mushrooms, green pepper, olive oil, salt, pepper, basil and oregano in a large skillet.
  • Sautee over medium high heat, stirring frequently for 15-20 minutes, or until the mushrooms cook down and evaporate their liquid
  • Add the pasta sauce to veggie mixture and stir to combine
  • Grease a 9 by 13 baking dish with cooking spray
  • Place the spaghetti on the bottom of the baking dish
  • Top the spaghetti noodles with ½ cup mozzarella cheese and 1 ¼ cups of parmesan cheese
  • Pour the veggie pasta sauce over the top of the spaghetti and mix it up with tongs until well combined
  • Top the spaghetti with the remaining 1 ½ cups of mozzarella cheese sprinkled over the top
  • Bake the spaghetti at 375 degrees for 15-20 minutes, or until the cheese is bubbly and starting to brown on the edges of the dish


I love adding red pepper flakes for spiciness, if you do not like spicy things, simply omit from the recipe.


Calories: 586kcal, Carbohydrates: 73g, Protein: 29g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 48mg, Sodium: 1363mg, Potassium: 919mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1027IU, Vitamin C: 28mg, Calcium: 435mg, Iron: 3mg
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Recipe Rating


  1. I made thIs recipe and I added a lot of vegetables: carrots, mushrooms, zucchini, broccoli, onions, bell red pepper, garlic and onion. I used whole wheat thin spaghetti, a bottle of spaghetti sauce with basil and roasted peppers and tomato sauce, salt and pepper, Parmesan cheese and mozzarella cheese. This casserole was a big hit in my house. I will definitely make this casserole again.

  2. OH MY GOSH!!!! This is sooooooo yummy. My roomate said he didnt want but “just a little bit” because it dont sound good without meat…..its just the 2 of us, i used 2 jars of prego instead of 1, and baked it a bit longer….dont you know the WHOLE pan is gone!!!!! Hahahaha i was hoping for leftovers to eat on a couple days, but he ate almost ALL of it!!! Lolol. This is sooo very good!! And it was easy to make. Took a bit longer then states and i added more stuff like zuicunni too…this is just amazing!! THANK YOU THANK YOU a million times over for this!!! Now maybe i can start cooking at home.

    Now im going to make a list and try the mushroom lagasena one next!! Youre a rockstar here tonight!!! Lol

    1. haha I am so glad you both enjoyed it! Thanks for your kind comment, you made my day! I hope you enjoy the recipes 🙂

      1. This was a straight forward recipe and it came out real tasty! It was easy to adapt too since we didn’t have all the ingredients. Lots of leftovers for family of 2. Will definitely remake again! Yum!

  3. I am making this right now….its in the oven as i type. I dont have a instagram , so i cant take a picture. I did also as another comment person said and fried some zuicunni in with the mushrooms and onions and green peppers. My only wish is i had fresh basil….im sooooo not a girl whom cooks (my family git these genes haha) and i havent ate meat in 27 years, but to be honest im more of a junk food junkie and eat out every night. Finding this site hopefully will give me other options to stary trying other things because i need to loose weight for health reasons, and this reciepe seemed super easy and quick without a lot of extra stuff i dont have.

    I am really eyeing that mushroom lasagna, and a zitti i found on here too. Might see how this goes first.

    Thank you very much for sharimg these and making it easy enough to try 🙂

    Will let you know how it goes.

  4. 4 stars
    This was good, except the time for me to prepare and cook/bake everything was a bit longer than 90 minutes. /: