Veggie Spaghetti Bake
Easy and delicious vegetarian baked spaghetti recipe with mushrooms, bell pepper, and onion.
Servings: 6
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
Notes
I love adding red pepper flakes for spiciness, if you do not like spicy things, simply omit from the recipe.
Nutrition
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