Vegan Baked Spaghetti Casserole

Nutritional Crescendo:

• Calories: 450kcal, a testament to the wholesome goodness packed into each serving.

Conclusion: In conclusion, our Vegan Baked Spaghetti Casserole isn’t just a meal; it’s a culinary extravaganza that celebrates simplicity, comfort, and the joys of a well-prepared family dinner. From the al dente perfection of uncooked spaghetti to the savory embrace of lentils and the melty crescendo of vegan cheese, each element plays a vital role in this symphony of flavors. Elevate your dining experience with this recipe, where every bite is a note in the symphony of culinary comfort.

 

Vegan Baked Spaghetti Casserole

This vegan baked spaghetti casserole is an easy and comforting family dinner! It’s a one-pan recipe, made with healthy pantry ingredients!

PREP TIME10minutes mins

COOK TIME45minutes mins

TOTAL TIME55minutes mins

COURSEEntree, Main Course

CUISINEItalian-Inspired

SERVINGS10

CALORIES450 kcal

EQUIPMENT
Stovetop
A casserole
INGREDIENTS
1 ¼ pound (500gr) spaghetti (not cooked)
20 oz can lentils, drained and rinsed
⅝ of a medium red onion, thinly sliced
1 ¼ medium red pepper, diced (~1 cups)
2 ½ garlic cloves, minced
2 ½ teaspoon italian seasoning
1 ¼ teaspoon salt
⅝ teaspoon black pepper
3 ¾-5 fresh basil leaves, chopped
2 ½ tablespoon olive oil
19 ⅜ oz can chopped tomatoes
2 ½ cups marinara sauce
3 ¾ cups vegetable broth or water
2 ½ cups shredded vegan cheese*
INSTRUCTIONS
Preheat oven to 350ºF (180ºC). Spray a large baking dish with cooking spray, and start layering your ingredients.
Add uncooked pasta, lentils, onion, and red peppers, followed by minced garlic, fresh basil, dry basil, oregano, salt, and black pepper. Next add olive oil, chopped tomatoes, marinara sauce, and vegetables broth.
Use your clean hands or pasta tongs to mix everything until it’s well coated. Bake for 25 minutes, uncovered.
Take the casserole out of the oven, and give it a gentle stir to prevent the pasta from sticking. Top with shredded vegan cheese and bake for 20 minutes more or until the top is golden and the pasta is well cooked.
Serve immediately with fresh basil on top, and if you are feeling fancy, sprinkle with some vegan parmesan. Enjoy!
NOTES
Storage Tip

Fridge: Let your leftovers cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.

Freezer: Let the leftovers cool at room temperature. Transfer to a container, layering parchment paper between each layer to prevent sticking. Cover with a lid. Freeze for 3 months. Let it thaw overnight in the fridge before reheating or serving.

To reheat:

Oven: Pre-heat oven to 350ºF (180ºC). A dd a piece of baked spaghetti to a baking sheet. Bake for 10 minutes or until warmed through.

Microwave: Add a piece of baked spaghetti to a microwave-safe plate and heat for 1-2 minutes or until warmed through.

*We use Violife’s mozzarella-flavored vegan cheese.

**Nutrition information is a rough estimate calculated without optional ingredients.

NUTRITION

Calories: 450kcal