Vegan Baked Spaghetti

Vegan Baked Spaghetti ~

This comforting, crowd-pleasing dish has been a family favorite for years. It’s hearty, cheesy, and surprisingly easy to pull together, making it perfect for weeknight dinners, potlucks, or Game Day gatherings.

Serve with garlic bread or Rosemary Parmesan Focaccia and a simple green salad.

This post was updated on January 29, 2025.

Easy Spaghetti Bake

I like this baked spaghetti casserole because it’s one of those recipes that feels like comfort food but is still incredibly simple to make. The combination of tender spaghetti, hearty vegan meat sauce, and gooey melted cheese hits all the right notes. It’s a dish that works equally well for busy weeknights and for sharing with friends at a potluck or family gathering. 

Making this baked pasta dish is easy. Start by cooking the spaghetti to just under al dente so it doesn’t overcook in the oven. While that’s happening, prepare the sauce by browning vegan ground beef with onion, garlic, and Italian seasoning.

Once the house smells amazing, stir in tomatoes and spaghetti sauce, letting everything simmer together to develop those rich, savory flavors. Toss the cooked pasta with the sauce to coat every strand, then transfer it to a large baking dish. Sprinkle with two kinds of vegan cheese and bake. 

Dinner is done!

Ingredients for Vegan Baked Spaghetti

You will need the following:

• 16 ounces spaghetti
• 2 teaspoons olive oil
• 5 ounces vegan ground beef
• 1/2 cup yellow onion diced
• 2 teaspoons garlic minced
• 1 1/2 teaspoons Italian seasoning
• 14 ounces petite diced tomatoes, undrained
• 24 ounces pasta sauce
• 1 1/2 cups vegan mozzarella cheese shredded
• 1/2 cup vegan Parmesan cheese shredded

Ingredient Notes

• Spaghetti – Regular pasta or whole wheat spaghetti noodles both work well. Cook just under al dente for the best texture after baking.
• Olive Oil – Adds richness and helps with browning the vegan ground beef.
• Vegan Ground Beef – Plant-based meat is optional but adds great texture.  
• Yellow Onion – Brings a savory depth to the sauce.
• Garlic – Fresh garlic is ideal, but in a pinch, 1/2 teaspoon garlic powder works too.
• Italian Seasoning – You can substitute equal parts of dried oregano, basil, and thyme if needed.
• Petite Diced Tomatoes – I like petite for their texture, but chunkier diced tomatoes work just as well.
• Pasta Sauce – Store-bought is convenient, but Homemade Marinara Sauce is a great option if you have the time. 
• Vegan Cheese – Mozzarella is a classic choice but dairy-free cheddar can be used for a different, equally delicious twist. 
• Vegan Parmesan Cheese – Adds the perfect cheesy finish.

How to Make Easy Vegan Baked Spaghetti

STEP ONE: Cook the Spaghetti. Preheat the oven to 375°F. Cook the pasta according to the package instructions until just under al dente. Drain, return to the pot, and set aside.

STEP TWO: Prepare the Sauce. Heat the olive oil in a large skillet over medium-high heat. Add the vegan ground beef, breaking it up with a spatula. Once browned, stir in the onion and cook for about 5 minutes until softened. Add the garlic and Italian seasoning, cooking for an additional minute.

STEP THREE: Combine Tomatoes and Sauce. Pour in the diced tomatoes and spaghetti sauce. Stir to combine, then let the sauce simmer for about 5 minutes to meld the flavors.

STEP FOUR: Toss the Pasta. Add the sauce to the pot with the cooked spaghetti, tossing until all the noodles are evenly coated.

STEP FIVE; Assemble and Bake. Transfer the spaghetti mixture to a 9×13-inch casserole dish. Sprinkle vegan mozzarella and Parmesan over the top. Bake for 30 minutes and serve hot.

Optional Add-Ons

• Heat: Stir in crushed red pepper flakes to add a little heat to the sauce.
• Fresh Herbs: Garnish with a little bit of chopped fresh basil leaves or parsley for added freshness.

FAQs

• Can I make this dish ahead of time? Yes! Assemble the baked spaghetti in the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if baking straight from the fridge.
• Can I use a different type of pasta? Absolutely. Penne, ziti, or any pasta that holds up well to baking can be used instead of spaghetti. Angel hair pasta is too thin and not recommended for this recipe.
• Can I use regular cheese instead of vegan cheese? Absolutely! If you’re making a vegetarian baked spaghetti rather than vegan, use regular mozzarella and Parmesan cheese. Both will melt beautifully and add cheesy flavor to the casserole.
• What can I substitute for vegan ground beef? Crumbled tofu, cooked lentils, or even finely chopped favorite veggies like zucchini, green pepper, red bell pepper, or mushrooms as a substitute. Just make sure to season them well to maintain the dish’s hearty flavor.

Storage

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or microwave and, if needed, add a splash of marinara sauce to keep the pasta moist.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

More Recipes You’ll Love!

• Herbed Spaghetti Squash​
• Broccoli Spaghetti Aglio e Olio​
• Vegan Sausage and Peppers Pasta
• Spaghetti with Brussels Sprouts​
• Taco Spaghetti​

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Vegan Baked Spaghetti

Easy to make and always a crowd favorite!

5 from 2 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: comfort food, dairy free, Game Day, make-ahead, pasta, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 324kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 16 ounces spaghetti
• 2 teaspoons olive oil
• 5 ounces vegan ground beef
• 1/2 cup yellow onion diced
• 2 teaspoons garlic minced
• 1 1/2 teaspoons Italian seasoning
• 14 ounces petite diced tomatoes undrained
• 24 ounces pasta sauce
• 1 1/2 cups vegan mozzarella cheese shredded
• 1/2 cup vegan Parmesan cheese shredded

Instructions

• Preheat the oven to 375°F. Cook the pasta according to the package instructions until just under al dente. Drain, return to the pot, and set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the vegan ground beef, breaking it up with a spatula. Once browned, stir in the onion and cook for about 5 minutes until softened. Add the garlic and Italian seasoning, cooking for an additional minute.
• Pour in the diced tomatoes and spaghetti sauce. Stir to combine, then let the sauce simmer for about 5 minutes to meld the flavors.
• Add the sauce to the pot with the cooked spaghetti, tossing until all the noodles are evenly coated.
• Transfer the spaghetti mixture to a 9×13-inch casserole dish. Sprinkle vegan mozzarella and Parmesan over the top. Bake for 30 minutes and serve hot.

Nutrition

Calories: 324kcal | Carbohydrates: 24g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1295mg | Potassium: 760mg | Fiber: 5g | Sugar: 9g | Vitamin A: 753IU | Vitamin C: 17mg | Calcium: 244mg | Iron: 4mg

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