How to Make Vegan Baked Spaghetti Casserole

How to Make Vegan Baked Spaghetti Casserole 

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. 

So what ingredients do you need to make this easy vegan dinner meal?

vegan baked spaghetti recipe casserole

Ingredients:

  • 32 oz dry Spaghetti noodles 
  • 1 cup water 
  • 67 oz Marinara sauce 
  • 2 cups diced potato 
  • 10 oz can Rotel diced tomatoes and green Chili’s 
  • 1 cup cauliflower florets 
  • 1 cup bread crumbs 
  • 1 tbsp seasoned salt 
  • 1 tbsp olive oil 

How do you make this Baked spaghetti Casserole Recipe? 

  • Step one. Preheat the oven to 350°F.
  • Step two. Break the spaghetti noodles in half and drop them in to a standard casserole dish.
  • Step three. Drizzle the olive oil on top and sprinkle with salt before pouring in the water. 
  • Step four. Pour the marinara sauce on top of the noodles as well and use a spatula or spoon to mix it into the noodles well. 
  • Step five. Spread out the diced potatoes and cauliflower next before for pouring in the Rotel tomatoes and green chilies.
  • Step six. Pour the breadcrumbs on top of the whole thing.
  • Step seven. Bake for 30 minutes! 
What is the nutritional information for this vegetarian baked spaghetti recipe?

Nutrition Facts
Servings: 12
Amount per serving
 
Calories
466
% Daily Value*
Total Fat 7.3g
9%
Saturated Fat 1.4g
7%
Cholesterol 3mg
1%
Sodium 1286mg
56%
Total Carbohydrate 89.3g
32%
Dietary Fiber 12.4g
44%
Total Sugars 17.4g
 
Protein 14.4g
 
Vitamin D 0mcg
0%
Calcium 62mg
5%
Iron 4mg
24%
Potassium 645mg
14%

Baked Spaghetti Casserole

This is the perfect vegan pasta dish that you can bake in the oven quickly and easily! Only one pan needed!

Course dinner, Main Course
Cuisine American
Keyword casserole, comfortfood, dinner, pasta, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 12 Servings
Calories 330 kcal
Author admin

Ingredients

  • 32 oz spaghetti noodles dry
  • 1 tbsp olive oil
  • 67 oz marinara sauce
  • 2 cups diced potatoes
  • 10 oz can Rotel diced tomatoes and green Chili’s 
  • 1 cup cauliflower florets
  • 1 cup breadcrumbs
  • 1 tbsp seasoned salt

Instructions

  1. Preheat the oven to 350°F.

  2. Break the spaghetti noodles in half and drop them in to a standard casserole dish.

  3. Drizzle the olive oil on top and sprinkle with salt before pouring in the water. 

  4. Pour the marinara sauce on top of the noodles as well and use a spatula or spoon to mix it into the noodles well. 

  5. Spread out the diced potatoes and cauliflower next before for pouring in the Rotel tomatoes and green chilies.

  6. Pour the breadcrumbs on top of the whole thing.

  7. Bake for 30 minutes

Recipe Video

Recipe Notes

Nutrition Facts
Servings: 12
Amount per serving  
Calories 466
% Daily Value*
Total Fat 7.3g 9%
Saturated Fat 1.4g 7%
Cholesterol 3mg 1%
Sodium 1286mg 56%
Total Carbohydrate 89.3g 32%
Dietary Fiber 12.4g 44%
Total Sugars 17.4g  
Protein 14.4g  
Vitamin D 0mcg 0%
Calcium 62mg 5%
Iron 4mg 24%
Potassium 645mg 14%

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