Meatless Spaghetti Casserole
Indulge in the ultimate comfort food with this hearty Meatless Spaghetti Casserole, a baked masterpiece that’s both vegetarian-friendly and irresistibly satisfying. Layers of tender spaghetti are coated in a rich marinara sauce enhanced with aromatic garlic, onions, Italian seasoning, and a hint of spice from optional red pepper flakes. Creamy dollops of ricotta and generous layers of melted mozzarella and Parmesan cheese elevate every bite, giving it an indulgent, cheesy finish. Quick to prepare and perfect for feeding a crowd, this casserole is oven-baked to perfection with a gooey, golden topping that’s sure to impress. Garnished with fresh parsley for a pop of flavor and color, this dish is ideal for weeknight dinners, potlucks, or even make-ahead meals. Get ready to bring a slice of Italian-inspired comfort to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 14.5 ounces diced tomatoes, drained
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the marinara sauce, diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 5–7 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked spaghetti with the marinara mixture. Stir until the spaghetti is well coated.
Spread half of the spaghetti mixture evenly in the prepared baking dish. Spoon dollops of ricotta cheese over the layer, and then sprinkle 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese on top.
Add the remaining spaghetti mixture as a second layer. Top with the remaining mozzarella and Parmesan cheese.
Cover the baking dish 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 cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 5709 mg | 248% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 35.4 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3284 mg | 253% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1613 mg | 34% | |
*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.
