This simple, comforting recipe for Vegetarian Baked Spaghetti is destined to become a family favorite.
Vegetarian Baked Spaghetti
When you want classic comfort food, this vegetarian baked spaghetti delivers every time. It combines tender spaghetti, plenty of vegetables, and two kinds of cheese, then bakes until the edges are golden and bubbly. The result is a hearty, satisfying meal that makes great leftovers.
The dish layers spaghetti with a flavorful vegetable sauce and a mix of mozzarella and Parmesan for a rich, cheesy finish. It’s easy to prepare and feeds a crowd, making it ideal for weeknights, potlucks, or meal prep.
This baked spaghetti is meat-free but full of flavor thanks to sautéed mushrooms, bell pepper, onion, and garlic. The vegetables add texture and depth, while the dried herbs and jarred pasta sauce simplify the process.
It’s a great way to use pantry staples and fresh produce at once. Make a large casserole, serve hot, and enjoy the convenience of delicious leftovers the next day.
What you’ll need for Baked Spaghetti with Vegetables
- Onion and 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 highlights vegetables that pair beautifully with tomato sauce: onion and garlic for aromatics, mushrooms for umami and texture, and bell pepper for sweetness and color. You can also add zucchini, spinach, or eggplant if you like.
How to make Vegetarian Baked Spaghetti
Step 1 — Cook the spaghetti: Prepare the spaghetti according to the package directions until al dente. Drain and set aside.
Step 2 — Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, sliced mushrooms, and diced green bell pepper along with salt, pepper, dried basil, and oregano. Cook, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.
Step 3 — Add sauce: Stir the jarred pasta sauce into the cooked vegetables and heat until well combined.
Step 4 — Assemble: Grease a 9×13-inch casserole dish. Spread the cooked spaghetti in the bottom of the dish. Sprinkle 1/2 cup of shredded mozzarella and 1 1/4 cups grated Parmesan over the noodles.
Step 5 — Combine: Pour the vegetable pasta sauce evenly over the spaghetti and toss gently with tongs to coat the noodles.
Step 6 — Top with cheese: Sprinkle the remaining mozzarella over the top so the casserole is nicely covered.
Step 7 — Bake: Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is bubbly and beginning to brown at the edges.
The finished casserole is warm, cheesy, and comforting — perfect for vegetarians and anyone who loves a classic pasta bake.
How to serve Baked Spaghetti
Serve this baked spaghetti with a crisp green salad and garlic bread for a complete meal. If you enjoy heat, sprinkle red pepper flakes on top for a spicy kick.
Storing Veggie Spaghetti
- Storing: Refrigerate leftovers in an airtight container for 3–4 days.
- Reheating: Reheat the casserole in a 350°F (175°C) oven until warmed through, or microwave individual portions for convenience.
Vegetarian Spaghetti FAQs
Baked spaghetti is combined with sauce and cheese, then finished in the oven so the flavors meld and the top becomes bubbly and lightly browned. Regular spaghetti is typically plated and served immediately after cooking and saucing.
Don’t overcook the noodles: Cook to al dente so they retain texture. Add enough sauce: Ensure the pasta is well coated; if you add extra vegetables, increase the sauce to keep the casserole moist.
This veggie spaghetti bake is reliable, easy to make, and loved by most households — a perfect option for a satisfying weeknight dinner or a make-ahead meal.
More Pasta Recipes
- Easy Crock Pot Baked Ziti
- Bow Tie Pasta
- Roasted Vegetable Pasta
- Meatless Million Dollar Baked Ziti
- Three Cheese Baked Ziti
- Easy Meatless Spaghetti Sauce
- Vegan Creamy Tomato Shells
- Vegetable Bolognese
- Three Cheese Lasagna
Did you make this recipe? Consider leaving a rating or comment to share your experience.
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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 25 oz pasta sauce
- 1 1/4 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 16 oz spaghetti
Instructions
- Cook the spaghetti according to package directions until al dente, then drain and set aside.
- Combine onion, garlic, mushrooms, green pepper, olive oil, salt, pepper, basil, and oregano in a large skillet.
- Sauté the vegetables over medium-high heat, stirring frequently for 15–20 minutes, until the mushrooms release their liquid and it evaporates.
- Add the pasta sauce to the vegetables and stir to combine.
- Grease a 9×13-inch baking dish and add the spaghetti to the bottom.
- Top the spaghetti with 1/2 cup mozzarella and 1 1/4 cups Parmesan.
- Pour the vegetable pasta sauce over the spaghetti and mix with tongs until well combined.
- Sprinkle the remaining 1 1/2 cups mozzarella across the top.
- Bake at 375°F (190°C) for 15–20 minutes, until the cheese is bubbly and beginning to brown.
Notes
Add red pepper flakes for heat if desired; omit them if you prefer a milder dish.
Nutrition (per serving)
Calories: 586 kcal • Carbohydrates: 73 g • Protein: 29 g • Fat: 21 g • Sodium: 1363 mg