Who doesn’t love an easy dinner? A few nights ago, I had to make a large dinner for my family and spaghetti seemed like the easiest thing to make. I know I easily get sick of plain spaghetti so I decided to make a baked spaghetti dish.

This recipe is extremely simple and is so perfect for feeding a large family. It also makes great leftovers!

I used the pre-made sauce for this recipe, but feel free to use my Veggie Spaghetti Sauce!

Baked Vegan Spaghetti

Ingredients

1 box of spaghetti (I used whole wheat)
1/2 cup vegan cheese
1 jar spaghetti sauce
olive oil
egg
Italian seasoning

Instructions

Cook pasta according to the directions on the box. You will probably only want them to boil for 6 minutes or so, or al dente.
When pasta is finished cooking, drain and allow the noodles to cool in a bowl. When they finally cool, toss them with oil and egg.
In a large baking dish, spread spaghetti sauce on the bottom. Top with half of the pasta. Top pasta with more sauce.
On top of the sauce, add spoonfuls of vegan cheese, dotting all over the pasta.
Add the other half of the noodles and top with the remaining sauce and shredded cheese. Sprinkle Italian seasoning on top, if desired.
Preheat oven to 350 degrees F and bake for 20-25 minutes.

1 box of spaghetti (I used whole wheat)
1/2 cup vegan cheese
1 jar spaghetti sauce
olive oil
egg
Italian seasoning

1. Cook pasta according to the directions on the box. You will probably only want them to boil for 6 minutes or so, or al dente.

2. When pasta is finished cooking, drain and allow the noodles to cool in a bowl. When they finally cool, toss them with oil and egg.

3. In a large baking dish, spread spaghetti sauce on the bottom. Top with half of the pasta. Top pasta with more sauce.

4. On top of the sauce, add spoonfuls of vegan cheese, dotting all over the pasta.

5. Add the other half of the noodles and top with the remaining sauce and shredded cheese. Sprinkle Italian seasoning on top, if desired.

6. Preheat oven to 350 degrees F and bake for 20-25 minutes.

This recipe makes about 8-10 servings

If I wouldn’t be catering to picky eaters for this meal, I could have added sliced zucchini and broccoli in the middle layer of this dish! I also would have added some fresh tomatoes.

This week I will be coming up with some Thanksgiving dish ideas and tips on surviving this Turkey-filled holiday for plant eaters like me! If you have any requests, please let me know!

See y’all in the next post!

Enjoy!