Vegetarian Baked Spaghetti
on Sep 07, 2023, Updated Apr 05, 2024
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
- Onion
- Garlic
- Mushrooms
- Bell pepper
- Olive oil
- Salt and pepper
- Dried basil and oregano
- Jarred pasta sauce
- Grated parmesan cheese
- Mozzarella cheese
- Spaghetti
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.
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
Did you make this recipe? Be sure to leave a star rating below!
Veggie Spaghetti Bake
Ingredients
- 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
Instructions
- 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
Hi Joy, This looks like the perfect recipe, but I am planning to make this for a large party, and will use 2 9′ round casseroles, so will make 1 1/2 times the amounts. I’ll be making it the day before and refrigerating it. What temp and how long would you reccomend for just out of the refrigerator? Also I’m thinking I should leave the topping Mozzarella off until the last 15 minutes.? Your thoughts please.. Thank you!
Donna in Tacoma Washington
Hi Donna!
I would start with 350 degrees for 25 – 45 minutes. It will depend on your oven, but you will be able to tell it is done when the cheese starts to bubble. I would add the mozzarella in the last 15 minutes like you suggested! To brown the cheese at the end, you could broil for the last 2 – 3 minutes until browned. Just keep a close eye on it!
Hi Joy! Thank you for your promt reply! Love this dish and will continue to follow you for more great recipes! Happy Holidays!
I am so glad you enjoyed the recipe Donna! Happy Holidays to you and your family!
I absolutely love this dish! I’ve made it so many times since I first found this recipe. I use 2 red bell peppers instead of the mushrooms. Was this recipe altered recently? I feel like it originally called for red pepper flakes! How much was it? 1/2 tsp or 1?
Hi Cali,
So glad you enjoyed the recipe! Yes, I recently updated this post with new pictures and removed the red pepper flakes for anyone who doesn’t like spicy (I personally love them!) I use 1 teaspoon of red pepper flakes in mine, or more if you like it spicy!
Thanks for getting back to me! I made it again yesterday and 1 teaspoon was absolutely perfect. I always think the spicier the better!
I love the spicy too! I’ll add a note to the recipe in case anyone wants to add it in as well. Thanks for the suggestion 🙂
Hi!! I am planning on making this for my own family and wanted to prepare one for a friend that’s expecting (thought it might help them relax for once since they have an 8 mo also). Do you know about assembling this and then freezing prior to baking? Any thoughts would be helpful..thank you!!
Hi Tiffany,
You could definitely assemble this to freeze, just leave off the cheese on top or mix it into the spaghetti. Once they’re ready to make it, just thaw overnight in the fridge and bake as normal!
Made this the first time over Christmas, and made it again last weekend upon request! Thanks for a recipe that even meat lovers can enjoy!
So glad to hear you enjoyed it!
I have made this twice but added more mushrooms. Family loves it!
Glad you enjoyed it Lea! I love mushrooms!!
Thanks for this recipe. I made it and it was very delicious!
So glad to hear you enjoyed it Teerna!
Used poblano and mini peppers, and some half moon 1/4″ zucchini, Parmesan, mozzarella and cheddar. This baked beautifully in my new oven. Covered with foil after twenty minutes, it is perfect and moist.
The foil was placed over some parchment paper on top of the dish about twenty minutes after removal from the oven.
Ok. Thank you so much for your reply!
How many cups would 16 ounces of diced mushrooms be?
Hi Tiffany,
I’m not positive since I usually just purchase the containers of mushrooms premeasured. I would estimate around 4 cups of sliced fresh mushrooms!
This looks delicious, Joy. I was just writing how I am tired of the pasta I constantly make, and this seems like a smart way to change it up. 🙂 I just browsed through some posts on your blog, and it looks great. And congratulations on getting married! Your stories and pictures made me smile.
Thanks so much Karen! 🙂