Dairy-Free Spaghetti Casserole
Indulge in comfort food made inclusive with this Dairy-Free Spaghetti Casserole! This hearty dish features gluten-free spaghetti (if needed) layered with savory ground turkey or beef, a robust tomato-based sauce spiced with basil and oregano, and a creamy, dairy-free sauce made with plant-based milk and nutritional yeast. Perfect for those with dietary restrictions, the recipe is designed to be both nourishing and satisfying, complete with optional vegan mozzarella-style shreds for added indulgence. With minimal prep and a bake time of under an hour, it's an ideal weeknight dinner or crowd-pleasing option for gatherings. Garnished with fresh parsley, this casserole delivers bold flavors and creamy textures with every bite! Perfect for those seeking dairy-free dinner ideas or comforting gluten-free pasta recipes.
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Recipe Information
Ingredients
- 12 oz Spaghetti (gluten-free, if needed)
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 lb Ground turkey or beef
- 28 oz Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Unsweetened plant-based milk (such as almond or oat milk)
- 0.25 cup Nutritional yeast
- 2 tbsp Arrowroot powder (or cornstarch)
- 1 cup Vegan mozzarella-style shreds (optional, for topping)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Cook the spaghetti according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground turkey or beef to the skillet and cook until browned and fully cooked, breaking up the meat with a wooden spoon as it cooks, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and black pepper. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.
Meanwhile, in a small saucepan, heat the unsweetened plant-based milk over medium-low heat. Whisk in the arrowroot powder (or cornstarch) until dissolved, then stir in the nutritional yeast. Continue stirring for 2-3 minutes until the mixture thickens slightly. Remove from heat.
Combine the cooked spaghetti with the thickened plant-based milk mixture. Stir until the spaghetti is evenly coated.
Spread half of the sauced spaghetti into the prepared casserole dish. Pour half of the meat sauce mixture over the spaghetti. Repeat with the remaining spaghetti and meat sauce, creating layers.
If using vegan mozzarella-style shreds, sprinkle them on top of the casserole.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.
Remove from oven and let the casserole sit for 5 minutes before serving. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4618 mg | 201% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 40.9 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1561 mg | 120% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3592 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
