Description
Vegetarian Baked Spaghetti is a comforting, flavorful dish that perfectly marries al dente spaghetti with a rich tomato sauce, fresh vegetables, and melted cheese. This easy-to-make recipe is ideal for busy weeknights or family gatherings, providing a satisfying meal that everyone will love. With the option to customize with your favorite veggies or spices, this baked spaghetti promises to be a staple in your home. Serve it alongside a crisp salad or crusty bread for a complete dining experience that will please both vegetarians and meat-lovers alike.
Ingredients
- 12 oz spaghetti pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 bell pepper, chopped
- 2 cans (14.5 oz each) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- Cook spaghetti according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant.
- Add zucchini, mushrooms, and bell pepper; cook until tender.
- Stir in diced tomatoes and herbs; simmer for five minutes.
- Combine cooked pasta with the vegetable sauce in a bowl.
- Layer half the pasta mixture in the baking dish, sprinkle half the cheese on top, repeat layering with remaining pasta and cheese.
- Bake for about 25 minutes until bubbly and golden brown.
Notes
Feel free to mix in other vegetables like spinach or eggplant for added nutrition.
For extra creaminess, blend in ricotta cheese before baking.
Leftovers can be stored for up to three days in the fridge or frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
Keywords: - Mix in other vegetables like spinach or eggplant for added nutrition.- For extra creaminess, blend in ricotta cheese before baking.- Leftovers can be stored for up to three days in the fridge or frozen for later enjoyment.