This easy recipe for vegetarian baked spaghetti is sure to be a new family favorite!
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.
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!
What you’ll need for Baked Spaghetti with Vegetables
- Bell pepper
- Olive oil
- Salt and pepper
- Dried basil and oregano
- Jarred pasta sauce
- Grated parmesan cheese
- Mozzarella cheese
What veggies go well in pasta?
This recipe has all the best veggies that go well with spaghetti: garlic, onion, mushrooms, and bell peppers.
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.
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.
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.
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!
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 Spaghetti FAQs
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.
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.
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
This veggie spaghetti bake is a guaranteed family pleaser, perfect for a weeknight dinner!
More Pasta Recipes
- Easy Crock Pot Baked Ziti
- Bow Tie Pasta Recipe
- Roasted Vegetable Pasta
- Meatless Million Dollar Baked Ziti
- Three Cheese Baked Ziti
- Easy Meatless Spaghetti Sauce
- Vegan Creamy Tomato Shells
- Vegetable Bolognese Recipe
- Three Cheese Lasagna
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- 1 small yellow onion, diced
- 8 large garlic cloves, minced
- 16 oz sliced white mushrooms
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 (25 oz) jar 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 638mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 14g