This spaghetti is more comforting than a fuzzy sweater.
Picture it. It is cold. It is rainy. Possibly snowing. You need stick to your ribs, wrap you in a warm hug, comfort food. This vegan spaghetti pie will definitely do the trick. It is incredibly simple and totally easy to customize. You can add whatever veggies you want to this baked spaghetti. Top with whatever sauce and cheese you want, then bake until bubbly and delish!
This baked spaghetti is so simple and perfect. You just need to make a vegan ricotta, mix it with reserved pasta water, veggies, the spaghetti and bake topped with marinara sauce and vegan cheese! It is incredible, family friendly and can be made ahead of time.
This simple vegan baked spaghetti will be a new go to cold weather meal. I am so in love with my super easy vegan ricotta recipe. I make this all the time and add it to so many things. Traditionally baked spaghetti or spaghetti pie is ricotta mixed with eggs. I think that using the reserved pasta water to replace the eggs works perfectly!
This vegan baked spaghetti makes everything better. The best things in life are super simple and sublimely delicious. This is low effort, 10 ingredients, and something literally everyone will love!
Vegan Baked Spaghetti
Ingredients
- 16 oz. Spaghetti
- 1 Block(15oz.) Extra firm tofu
- 3 Cloves Garlic
- 1/4 Cup Nutritional yeast
- 4 Tablespoons Olive oil, divided
- 1/4 Cup Lemon juice
- 1 Teaspoon Salt
- Pinch of Black pepper
- 2/3 Cup Reserved pasta water
- 10 Ounces Mushrooms, chopped
- 1/2 Cup Marinara sauce, I used Trader Joe's brand
- 1 Cup Vegan Mozzarella style cheese, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Cook spaghetti according to package directions, cook just until al dente (about 6 minutes) so it doesn't over cook in the oven. Make sure to reserve 2/3 a cup of the pasta water before draining. Drain the rest of the water when the pasta is done.
- While the spaghetti is cooking, make vegan ricotta. Squeeze some of the liquid out of the tofu. I just squeeze it over the sink for a minute. Then break it up into chunks and add it to a blender or food processor.
- Then add in the garlic, nutritional yeast, 3 Tablespoons of olive oil, lemon juice, salt and pepper. Pulse everything together until it is smooth but still has a little bit of texture and looks like ricotta. Scrap down sides as needed. Set aside.
- Now in a non stick or cast iron pan, heat the remaining 1 tablespoon of olive oil on medium high. Add the mushrooms. Saute, reducing heat as needed until the mushrooms are a bit brown. About 5 minutes. Season with a pinch of salt and pepper. Remove from heat.
- Now, in a large mixing bowl, or the large pot you cooked the pasta in, whisk together the vegan ricotta and the reserved pasta water. It will thin it out nicely.
- Then stir in the mushrooms. Then fold in the spaghetti. Toss and make sure all of the pasta is coated in the vegan ricotta mixture.
- Next, push all of the spaghetti into a baking dish. Spread the marinara sauce evenly over the top, then spread vegan cheese over the top.
- Bake at 375 degrees for 10-12 minutes or until the cheese is melted and everything is hot and bubbly. Serve immediately!
Notes
I made it tonight and my husband said this recipe was a keeper! It was really delicious, thank you!
My wife made alfredo a few days ago and ever since then I’ve still been craving pasta! I think this spaghetti recipe will be next on my list, thank you!
How long should I bake it if it’s been in the fridge assembled for a day or two?
I would bake and extra 10 or 15 minutes to make sure it is warmed through.
Thank you!!
So glad I found your recipe! I modified a little to suit our tastes but this type of baked spaghetti recipe is something I’ve been searching for unsuccessfully for years. Bravo!
Good grief, do I love your recipes! I added a little tahini to my ricotta and a smidge of lemon, doubled the batch using half silken tofu half normal. My omnivorous father had no idea until I told them it was vegan. It was so simple to make. Perfect for my hibernating carb lovin’ bod
This was so good! I added spinach and left off the shredded vegan cheese and it was amazing. This is most definitely staying on the menu in our house!
BEST. PASTA. EVER. I recently became vegan and have been missing my cheesy pasta! I made this using a different vegan ricotta cheese recipe I found online (uses blanched almonds instead of tofu), and added spinach. Literally one of the best pastas I’ve eaten vegan or not.
I discovered this recipe 3 weeks ago and we’ve made it 3 times already. So good!
Love this recipe.! My husband is not vegan and my daughter and I are. This is one of the only recipes my husband will eat and enjoy when my daughter comes home to visit. We always make it because we can all eat the same meal and save me an extra meal to make.
Really, really tasty. I made my own vegan mozzarella and topped it all with homemade vegan parmesan. I also added baby spinach. Even with all that, it was easy to make. This recipe is a total winner.
I made this last night in order to clean out half empty bags of spaghetti. I also had a cashew cheese batch that needed to be used up so I treated that as the vegan ricotta. Added the yeast and garlic to us just the same but also some chopped basil.
This was so delicious and I kept feeling so naughty while eating it. Thanks for this recipe,
I’ll def make it again for when people come over.
Made this twice and it’s delicious!!
Loved this! My husband doesn’t like mushrooms, so I added sautéed onions, spiraled zucchini and spinach. I also used a whole jar of marinara sauce. We love sauce!
We love this recipe!! I’ve made it 3 times. First as written, second with penne no mushrooms but added spinach, third with penne, spinach & mushrooms. It’s easy, fast and delicious!! An absolutely keeper! Thank you!
Glad you are enjoying the baked spaghetti! Thanks for your feedback!
this was great! I added more sauce and spinach, and cooked it longer (maybe because my dish was deeper, it seemed like it needed more time) Very tasty and easier than a similar lasagne recipe I make often.
What size baking dish do you use? I would like to make this recipe next weekend for company. Thank you!
This has become one of my favorite, go-to recipes. I always add fresh spinach. I absolutely love it!!