Vegetable Spaghetti Bake
Hearty, wholesome, and bursting with flavor, this Vegetable Spaghetti Bake is the ultimate comfort food for veggie lovers! Perfectly cooked spaghetti is tossed with a medley of sautéed fresh vegetables—bell peppers, zucchini, mushrooms, and spinach—and coated in a rich tomato sauce seasoned with Italian herbs and a hint of red pepper flakes for a subtle kick. Topped with a gooey layer of melted mozzarella and Parmesan cheeses, this easy, oven-baked dish achieves the perfect balance of savory flavors and satisfying textures. Ready in under an hour and serving six, this vegetarian baked spaghetti is a crowd-pleaser ideal for busy weeknights or a cozy weekend dinner. Serve it with a fresh green salad and garlic bread for the ultimate meal experience.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, diced (any color) bell peppers
- 1 medium, diced zucchini
- 1 cup, sliced mushrooms
- 14 oz canned diced tomatoes
- 1 cup tomato sauce
- 1 tsp dried Italian seasoning
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups fresh spinach
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
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 sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the bell peppers, zucchini, and mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the canned diced tomatoes (with their juices), tomato sauce, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5 minutes.
Add the fresh spinach to the skillet and stir until wilted, about 1-2 minutes.
In a large mixing bowl, combine the cooked spaghetti with the vegetable sauce mixture. Toss until evenly coated.
Lightly grease a 9x13-inch baking dish. Pour the spaghetti and vegetable mixture into the dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let the dish cool for a few minutes before serving. Enjoy your Vegetable Spaghetti Bake!
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 7637 mg | 332% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 52.4 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2404 mg | 185% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2900 mg | 62% | |
*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.
