Vegetarian Baked Spaghetti Recipe

An easy vegetarian baked spaghetti recipe is a must have if you're a busy mom or just don't have time to cook. It's super simple to make and it is very tasty served with warm, toasted garlic bread.

easy baked spaghetti recipe

This is my favorite way to make spaghetti for the family. A quick and easy dinner that keeps well and makes lunch at work the next day or so both simple and tasty.

Especially if you make it using this hearty, homemade vegetarian spaghetti sauce recipe.

Serve it with a nice, refreshing side salad and a thick, crispy piece of garlic bread fresh from the oven for a nutritionally sound dinner in under an hour. Yum!

The only prep work involved in this recipe is cooking the noodles, and layering your spaghetti ingredients in a baking dish. Then just set your timer, have a seat and let the oven do the rest.

Vegetarian Baked Spaghetti

What You'll Need:

1 can Hunts Garlic and Herb Spaghetti Sauce

easy baked spaghetti recipe

1 15-oz. can tomato sauce
1 onion, diced
3 tsp minced garlic
2 c grated mozzarella
2 tbsp sugar
1 tsp oregano
1 tsp basil
8 oz whole wheat spaghetti
9 x 11 baking dish

How to Make Baked Spaghetti:

Preheat the oven to 350 degrees.

In a large pan, mix the tomato sauce, spaghetti sauce, sugar, oregano, basil and minced garlic.

Bring to a boil, reduce heat and simmer for about 10 minutes (until your noodles are done).

Meanwhile, bring a large pot of water to a boil and cook spaghetti as instructed on the package. Drain and stir into the sauce.

In a large prepared baking dish, spread 1/2 the spaghetti mixture in an even layer over the bottom of the dish. Top with 1/2 the grated cheese.

Repeat layers with the remaining ingredients and bake, uncovered for 35 minutes until the cheese is melted and bubbly.

Yield: 6 servings

Nutrition Facts:

343 calories, 12g fat, 49g carbohydrates, 18g protein

Baked Spaghetti Recipe Tips and Notes:

I love to make this recipe with homemade spaghetti sauce. If you've got some left over in the fridge from another recipe or you don't mind spending a little bit more time to make a batch, it is well worth the extra effort.

Mix a cup of grated Parmesan with the mozzarella before layering it over your spaghetti, or substitute 2 cups of Italian blend shredded cheese instead.

This recipe cooks up perfectly with any type of pasta. We've become partial to using whole grain penne pasta in place of spaghetti noodles but any will suffice. You can even make it a little more kid friendly by using Wacky Mac veggie shapes or tri-color pasta.

Add a meaty texture to the sauce by stirring in some cooked soy crumbles before you pour it over your noodles.

Baked Spaghetti Recipe Variations:

Baked Spaghetti with Ricotta Cheese (or Cottage Cheese)

Add a creamy layer of ricotta cheese or a mixture of ricotta and cottage cheese to your baked spaghetti for a more lasagna-like casserole.

What You'll Need:

All of the ingredients as stated in the main recipe above
1/2 c Grated Parmesan cheese
8 oz. fat free ricotta cheese
8 oz. 1% cottage cheese can be substituted (or use a mixture of both)

How to make it:

Follow the baked spaghetti recipe above to prepare your sauce and your noodles. When you get to step 4, instead of mixing them together, layer them into a prepared baking dish as follows:

Spread noodles evenly over the bottom of the dish.

Top with half the sauce, all of the ricotta (or cottage) cheese, and sprinkle with mozzarella and Parmesan cheeses.

Top with the remaining sauce and mozzarella and bake as instructed until cheese is melted and bubbly.

Yield: 6 servings

Nutrition Facts:

437 calories, 15g fat, 54g carbohydrates, 27g protein

Baked Spaghetti Casserole with Cream Cheese & Sour cream

Make a super creamy baked spaghetti casserole by adding a mixture of cream cheese and sour cream. You can also mix in some grated parmesan cheese for added flavor and to help hold the casserole together when cutting and serving.

What You'll Need:

All the ingredients in the main recipe above
8 ounces fat free sour cream
8 ounces fat free cream cheese, softened
1/2 c Grated Parmesan cheese, optional

How to make it:

Combine the softened cream cheese, sour cream and Parmesan. Follow the recipe above to prepare the noodles and sauce. When you get to Step 4, drain the noodles and stir in the cream cheese mixture.

In a greased baking dish, layer half the noodle mixture, half the sauce and half the cheese. Repeat layers, finishing with the remaining mozzarella before baking as instructed.

Yield: 6 servings

Nutrition Facts:

444 calories, 15g fat, 58g carbohydrates, 26g protein

ready to eat baked spaghetti recipe