Vegan Baked Spaghetti

5 from 3 votes

This easy vegan baked spaghetti makes for the best comfort food recipe to serve to your family! It is so full of amazing flavors and it includes vegan tofu cream cheese with marinara sauce and yummy crunchy vegetables. Perfect to make ahead and fully vegan, dairy-free and easy to make gluten-free.

Prep Time20

Cook Time30

Total Time50

Course: dinner

Cuisine: American

Keyword: casserole, healthy, pasta, Vegan, vegetarian

Servings:

Calories: 402kcal

Author: Jessica Laroche

Ingredients

16 oz spaghetti I used the whole grain spaghetti from Barilla
1 green pepper diced
1 sweet or yellow onion diced
3-4 cups baby spinach
⅓ cup sun-dried tomatoes chopped (in oil or not, see notes)
1 batch of vegan cream cheese I used my vegan tofu cream cheese
3 cups marinara sauce choose store-bought or make your own marinara sauce

Instructions

Pre-heat the oven to 350ºF.
Cook the spaghetti in boiling water until just al dente (do not over cook, they will cook more in the oven). Reserve some pasta cooking water (about 1 cup), then drain the pasta and rinse with cold water. Set the spaghetti and reserved pasta water aside.
Make the vegan cream cheese. Then, set aside. This can also be made ahead and kept in the fridge covered until ready to use.
In a large non-stick pan, warm up a little oil (optional, can be made oil-free) and then, add the onion, pepper and a little salt. Cook on medium heat stirring often until tender, but still crunchy, about 5 minutes. Then, add the spinach and stir. If it gets too dry, then add a splash of water. Keep cooking until the spinach is wilted, then remove from the heat.
Return the cooked pasta back into the pot used to cook them and then, add the cream cheese, cooked vegetables, sun-dried tomatoes and stir. Add a little bit of pasta cooking water to help combine the pasta, about ¼-1/3 cup at the time.
In a large baking dish, add about half of the spaghetti mixture, then spread 1 ½ cup of the marinara sauce over. Cover with the rest of the spaghetti and finally, top it off with the other 1 ½ cup of marinara sauce. Use a spatula to roughly spread out the marinara sauce on top.
Bake in the oven for 30-35 minutes and let the dish rest for 5-10 minutes at room temperature before serving. You can sprinkle some nutritional yeast over before serving. Enjoy!

Video

Notes

If using sun-dried tomatoes in oil, then first transfer the slices of tomato on a few layers of paper towel and gently press on them to remove as much oil as you can. To make this recipe oil-free, then use oil-free sun-dried tomatoes in a sealed package that's kept in the pantry. In this case, rehydrate the sun dried tomatoes in boiling water for about 1 hour before draining and drying with towels.
This dish keeps for about 3-4 days covered in the fridge. Reheat in the microwave or use the oven.
You can use whatever vegetables you like in this recipe, such as broccoli, cauliflower, mushrooms, green beans, baby kale, etc.
If you like store-bought vegan cheese, then feel-free to sprinkle some over the dish before baking it in the oven.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition