Vegetarian Spaghetti Casserole
Indulge in comfort food with this hearty and flavorful Vegetarian Spaghetti Casserole, featuring a blend of tender pasta, vibrant vegetables, and creamy cheeses baked to perfection. This easy-to-make casserole combines al dente spaghetti with a savory marinara sauce loaded with spinach, zucchini, bell peppers, and aromatic garlic and onions, delivering a dish that's both nourishing and satisfying. Ricotta, mozzarella, and Parmesan cheeses lend richness and a gooey texture, making every bite irresistibly delicious. Perfect for meal prep or feeding a crowd, this vegetarian spaghetti bake is ready in just an hour and serves up to six generous portions. Ideal for cozy dinners or dazzling potluck parties, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced (any color)
- 2 cups baby spinach, chopped
- 14 oz canned diced tomatoes
- 3 cups marinara sauce
- 1.5 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the spaghetti in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the zucchini and bell pepper, and cook for another 4–5 minutes until the vegetables are tender.
Stir in the chopped spinach, canned diced tomatoes (with their juice), marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5–7 minutes to combine the flavors.
In a large mixing bowl, combine the cooked spaghetti and the vegetable marinara mixture. Mix until the spaghetti is evenly coated.
Spread half of the spaghetti mixture evenly into the prepared casserole dish. Dollop the ricotta cheese over the top, gently spreading it with the back of a spoon.
Sprinkle 1 cup of shredded mozzarella cheese over the ricotta layer. Then, add the remaining spaghetti mixture on top.
Finish by sprinkling the remaining 1 cup of shredded mozzarella cheese and the grated Parmesan cheese evenly over the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Allow the casserole to cool for 5–10 minutes before serving. Enjoy your hearty vegetarian spaghetti casserole!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 6351 mg | 276% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 43.8 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3494 mg | 269% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2822 mg | 60% | |
*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.
