No Meat Baked Spaghetti
Savor the comforting flavors of "No Meat Baked Spaghetti," a delicious vegetarian twist on a classic pasta bake that's packed with hearty vegetables and rich, tomato-forward flavors. This crowd-pleasing dish layers al dente spaghetti with a vibrant medley of sautéed onions, bell peppers, zucchini, and mushrooms, all simmered in a savory crushed tomato sauce enhanced by Italian seasoning and a hint of red pepper flakes. Topped with gooey mozzarella and nutty Parmesan cheese, this baked pasta dish comes out of the oven bubbling and golden, ready to delight your taste buds. Perfect for weeknight dinners or family gatherings, this easy-to-make, meatless spaghetti recipe is a satisfying, wholesome choice that’s sure to become a staple in your meal rotation.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 8 oz button mushrooms, sliced
- 28 oz canned crushed tomatoes
- 1 tsp dried Italian seasoning
- 0.25 tsp red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tbsp fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the crushed tomatoes to the skillet along with the Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine and let the sauce simmer for about 10 minutes.
In a large mixing bowl, combine the cooked spaghetti with the vegetable sauce. Mix until the spaghetti is fully coated.
Lightly grease a 9x13-inch baking dish and transfer the spaghetti mixture into it, spreading it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the baked spaghetti from the oven and let it cool for 5 minutes before serving.
Garnish with chopped fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 51.1 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2361 mg | 182% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4373 mg | 93% | |
*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.
