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
- 14 ounces spaghetti 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 spaghetti according to package directions for just under al dente. Drain the pasta then return it to the cooking pot and set aside.
- Into a large skillet over medium-high heat, add the olive oil. When the oil is hot, crumble the vegan ground beef into the pan. Use a spatula to break up any clumps. Add the onion and cook for 5 minutes, stirring frequently until meat is browned.
- Add the garlic and Italian seasoning then continue cooking for an additional 1 minute.
- Add the diced tomatoes and spaghetti sauce, stirring to incorporate. Simmer for 5 minutes.
- Pour the sauce mixture into the pot with the cooked spaghetti. Toss to coat all of the noodles with sauce.
- Transfer to a prepared 9x13-inch baking dish. Sprinkle the mozzarella and Parmesan cheeses over the top.
- Bake for 30 minutes then 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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