Vegetarian Baked Spaghetti
Elevate your weeknight dinner routine with this irresistible Vegetarian Baked Spaghetti recipe, a wholesome twist on classic comfort food! This hearty dish combines tender spaghetti with a vibrant medley of fresh vegetables like zucchini, bell peppers, and carrots, all simmered in a rich tomato sauce bursting with Italian seasoning and garlic. Topped with a layer of gooey mozzarella and nutty Parmesan cheese, it's baked to golden perfection for a satisfying, crowd-pleasing meal. Perfect for vegetarians and anyone looking for a meatless option, this baked pasta dish is easy to make, packed with flavor, and ideal for feeding the whole family. Garnished with fresh basil, it's as beautiful as it is delicious—pair it with a crisp green salad or garlic bread for the ultimate dinner experience.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 medium carrot, grated
- 1 medium zucchini, chopped
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until soft, about 5 minutes.
Add the grated carrot and chopped zucchini to the skillet, cooking for another 5 minutes until all vegetables are tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes and tomato paste to the skillet. Stir in the Italian seasoning, salt, black pepper, and red pepper flakes. Let the sauce simmer for about 10 minutes, stirring occasionally.
In a large baking dish, combine the cooked spaghetti with the vegetable tomato sauce, mixing thoroughly to ensure even coating.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes before serving.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 48.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1704 mg | 131% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3433 mg | 73% | |
*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.
