If you’re looking for a simple oven baked Vegan family dish then this baked spaghetti casserole recipe is for you! It’s so easy to bake spaghetti noodles in the oven when you follow these steps. I always make this recipe for my husband and kids but sometimes I alter the type of vegetables I add in! Sometimes I use cauliflower, broccoli, corn, mushrooms or whatever I have on hand that day.
This baked spaghetti casserole recipe is perfect with red baby potatoes. Most of the nutritional contents of potatoes are located in its skin. Red potatoes are extra nutritious because of the thin, nutrient filled skins, that are packed with fiber, B vitamins, iron and potassium. 50% of the fiber of a potato comes from the skin. On red potatoes in especially, the skin is already super thin, so it doesn’t detract from the flavor or consistency.
Are use the purple cauliflower for this baked spaghetti casserole recipe simply due to the fact that that’s what I had on hand. However you could use a different vegetable for example broccoli, corn, mushrooms, asparagus, bell peppers, carrots, etc. I just like to pack my casseroles with lots of healthy vegetables because I want to make sure we are eating a lot.
How do you make this Baked spaghetti Casserole Recipe?
This is the perfect vegan pasta dish that you can bake in the oven quickly and easily! Only one pan needed!
Preheat the oven to 350°F.
Break the spaghetti noodles in half and drop them in to a standard casserole dish.
Drizzle the olive oil on top and sprinkle with salt before pouring in the water.
Pour the marinara sauce on top of the noodles as well and use a spatula or spoon to mix it into the noodles well.
Spread out the diced potatoes and cauliflower next before for pouring in the Rotel tomatoes and green chilies.
Pour the breadcrumbs on top of the whole thing.
Bake for 30 minutes