Cheesy Vegetarian Baked Spaghetti
User Reviews
4.6
Cheesy Vegetarian Baked Spaghetti
Description
The Cheesy Vegetarian Baked Spaghetti is prepared by combining crushed and diced tomatoes with vegetable stock, shallots, garlic, and a blend of dried herbs like oregano, basil, and parsley. The spaghetti noodles are nestled into this flavorful sauce in a baking dish and baked until tender, with occasional stirring to prevent sticking. After the initial bake, dollops of ricotta cheese are added on top and further baked until melted and creamy, then finished with shredded mozzarella for a rich, cheesy topping.
The sauce carries a balanced savory and slightly spicy flavor profile, enhanced by red pepper flakes and garlic. Cooking the noodles directly in the sauce creates a cohesive casserole with soft pasta enveloped in tangy tomato flavors layered with creamy cheese.
This dish suits a vegetarian dinner or a comforting family meal and can be served on its own or with a simple side salad. The recipe notes suggest using ricotta drained of excess liquid for the best texture and mention that longer baking may be needed for spaghetti with longer cooking times.
Ingredients
- 28 ounces crushed tomatoes San Marzano if possible
- 15 ounces diced tomatoes in their juice
- 2 ¾ cups vegetable stock
- ½ cup shallot finely chopped
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
- ½ teaspoon onion powder
- 2 teaspoons kosher salt
- 2 cups spinach roughly chopped, packed
- 1 pound spaghetti noodles dried
- 2 tablespoons butter optional, cubed, unsalted
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 375°F. In a 9x13 pan, combine crushed and diced tomatoes, vegetable stock, shallot, garlic, red pepper flakes, oregano, basil, parsley, onion powder, and salt. Stir to fully mix together. Add spinach if using.
- Place spaghetti noodles in the pan, "wiggling" them around with a fork or your clean hands until they are surrounded by the sauce. Move them around to prevent any sticking together during the baking process. It's really important to make sure the noodles are incorporated in the sauce so they cook evenly. Top with butter, if using.
- Bake for 18-22 minutes, stirring several times throughout, to ensure the noodles are not sticking together and that they cook all around. It works best to use a fork, holding it up and down, to separate the noodles and "swish" them around to ensure they're not sticking together.
- After the first bake, place dollops of the ricotta cheese on top of the spaghetti. I like to add a sprinkle of salt on the ricotta - it helps bring out its flavor. Then sprinkle the mozzarella cheese across the top. Return the pan to the oven and bake for an additional 20-25 minutes until the cheese is melted and the sauce is bubbly. I recommend using the fork method to gently "stir" the noodles a couple of times throughout this bake, too. If desired, turn on the broiler for a few minutes to further brown the cheese.
- Let the spaghetti cool for 5-10 minutes before serving. I like to use a large spatula to cut squares, similar to lasagna, to serve. Top with parsley or basil as a garnish, and additional parmesan cheese as desired. Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Drain excess liquid from ricotta cheese before adding to avoid thinning the dish.
- Use spaghetti noodles with cook times around 10 minutes; longer cook time noodles may require extra baking time to reach al dente texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 1303mg | 54% |
| Potassium | 698mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1702IU | 34% |
| Vitamin C | 18mg | 20% |
| Calcium | 335mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
