Baked Spaghetti Vegan Recipe

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 Spaghetti

• 1 box of spaghetti (I used whole wheat)
• 1/2 cup vegan cheese
• 1 cup shredded cheddar 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. Top vegan cheese with 1/2 cup cheddar cheese.

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!

Veggie Spaghetti Sauce Recipe

Happy Thursday, everyone! Thursdays are usually one of my favorite days of the week. But today is extra special! I’ve had a cold for about 4 days and today is finally the first day I felt better! It’s so hard to get anything done when you’re sick and what I missed more than anything is being in the kitchen! But last night I finally felt well enough to cook a good dinner.

I was eating only fruits and vegetables for a couple of days and was craving some carbs so I made some spaghetti! I still wanted to keep it as healthy as possible. By switching out just a few ingredients you can make any of your favorite dishes healthier

Spaghetti Sauce

• 14.5 oz can of diced tomatoes
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 1 and 1/2 tsp Parsley
• 2 tsp garlic
• 1/2 tsp pepper
• 2 tsp Italian seasoning
• 1/2 cup of water
• 1 tsp sugar (I used raw, organic sugar)
• 1/4 cup of zucchini
• about 1/4 stalk of celery

1. Chop celery and zucchini into small pieces. First I sliced my zucchini and then quartered it.

2. Sautee zucchini and celery in a pan until soft.

3. Add all ingredients to a saucepan and simmer for about 20-30 minutes, until the sauce thickens.

4. Top on pasta or use in whatever pasta dish you desire! I added mine to some whole-wheat spaghetti noodles.

this recipe makes about 6 servings

Feel free to add as many veggies as you want to this recipe. This is a great way to get the veggie haters in your life to eat their greens and barely notice they are there

I’m excited about posting more fall recipes

What are some of your favorite things to eat when the weather gets cooler?

P.S. Here’s a cute face to make you smile! Isn’t she just the cutest?!

Enjoy!