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    Vegan Baked Spaghetti

    November 16, 2018 by Lauren Hartmann 20 Comments

    *This post may contain affiliate links in the recipe card*

    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

    Print Recipe
    Spaghetti tossed with vegan ricotta and mushrooms. Topped with marinara sauce and vegan cheese. Baked to perfection!
    Course Main Course
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Servings 4
    Author Lauren Hartmann

    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! 
    Prevent your screen from going dark

    Notes

    You can use any veggies you want in place of the mushrooms or in addition to.
    You can make this ahead of time and then bake when ready to eat.

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    Filed Under: Entrees

    Reader Interactions

    Comments

    1. Laura

      November 24, 2018 at 1:58 am

      5 stars
      I made it tonight and my husband said this recipe was a keeper! It was really delicious, thank you!

      Reply
    2. Bryan

      November 28, 2018 at 6:14 am

      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!

      Reply
    3. Katie

      December 16, 2018 at 8:53 pm

      How long should I bake it if it’s been in the fridge assembled for a day or two?

      Reply
      • Lauren Hartmann

        December 17, 2018 at 4:47 pm

        I would bake and extra 10 or 15 minutes to make sure it is warmed through.

        Reply
        • Katie

          December 17, 2018 at 5:54 pm

          Thank you!!

          Reply
    4. Lisa

      February 17, 2019 at 4:08 pm

      5 stars
      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!

      Reply
    5. Emily

      March 2, 2019 at 7:20 pm

      5 stars
      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

      Reply
    6. Danielle

      May 20, 2019 at 11:46 pm

      5 stars
      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!

      Reply
      • J f

        October 20, 2019 at 8:46 pm

        5 stars
        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.

        Reply
    7. Rachel

      August 26, 2019 at 8:43 pm

      5 stars
      I discovered this recipe 3 weeks ago and we’ve made it 3 times already. So good!

      Reply
      • Peterann

        November 20, 2022 at 5:57 pm

        5 stars
        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.

        Reply
    8. Patricia Aguilar

      November 16, 2019 at 10:02 pm

      5 stars
      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.

      Reply
    9. Taylor

      January 25, 2020 at 1:46 pm

      5 stars
      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.

      Reply
    10. Mary C Sullivan

      June 24, 2020 at 8:59 pm

      5 stars
      Made this twice and it’s delicious!!

      Reply
    11. Nina W

      October 11, 2020 at 12:01 am

      5 stars
      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!

      Reply
    12. KML

      July 5, 2021 at 5:46 pm

      5 stars
      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!

      Reply
      • Julie Grace

        July 7, 2021 at 9:10 am

        Glad you are enjoying the baked spaghetti! Thanks for your feedback!

        Reply
    13. Tracy

      January 15, 2022 at 5:28 pm

      5 stars
      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.

      Reply
    14. Laurie

      March 4, 2022 at 8:12 am

      What size baking dish do you use? I would like to make this recipe next weekend for company. Thank you!

      Reply
    15. Patsy

      August 24, 2022 at 11:03 pm

      5 stars
      This has become one of my favorite, go-to recipes. I always add fresh spinach. I absolutely love it!!

      Reply

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