Get the Recipe Cheesy Vegetarian Baked Spaghetti

Name: Get the Recipe Cheesy Vegetarian Baked Spaghetti
Prep time: 7 min
Cook time: 43 min
Total time: 50 min
Yield: 8 servings
Ingredients: 28 28 ounces crushed tomatoes; 15 15 ounces diced tomatoes; 2 ¾ 2 ¾ cups vegetable stock; ½ ½ cup shallot; 4 4 cloves garlic; ¼ ¼ teaspoon red pepper flakes; ½ ½ teaspoon dried oregano; ½ ½ teaspoon dried basil; ½ ½ teaspoon dried parsley; ½ ½ teaspoon onion powder; 2 2 teaspoons kosher salt; 2 2 cups packed spinach; 1 1 pound dried spaghetti noodles; 2 2 tablespoons unsalted butter; 15 15 ounces ricotta cheese; 2 2 cups mozzarella cheese

User Reviews

4.6

57 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Total Time
50 mins
Servings
8 servings
Calories
473 kcal
Course
Dinner
Cuisine
Italian, American

Get the Recipe Cheesy Vegetarian Baked Spaghetti

Uri Fleming

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This Vegetarian Baked Spaghetti is made extra cheesy with both mozzarella and ricotta cheese. There's no boiling of the noodles required, making it a super easy, one-pan dinner recipe the whole family will love!

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Ingredients

Servings

28 28 ounces crushed tomatoes San Marzano if possible
15 15 ounces diced tomatoes in their juice
2 ¾ 2 ¾ cups vegetable stock
½ ½ cup shallot finely chopped
4 4 cloves garlic minced
¼ ¼ teaspoon red pepper flakes
½ ½ teaspoon dried oregano
½ ½ teaspoon dried basil
½ ½ teaspoon dried parsley
½ ½ teaspoon onion powder
2 2 teaspoons kosher salt
2 2 cups packed spinach roughly chopped
1 1 pound dried spaghetti noodles
2 2 tablespoons unsalted butter optional, cubed
15 15 ounces ricotta cheese
2 2 cups mozzarella cheese shredded

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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.

Equipments used:

Notes

If your ricotta has extra liquid on top, drain it before adding to the spaghetti.
Spaghetti: I've tested this recipe with basic spaghetti noodles, both Barilla, and regular store brand noodles. If your noodles have a traditional cook time (stated on the box) longer than 10 minutes, you may need to bake the spaghetti longer to achieve al dente noodles.

Nutrition Information

Show Details

Calories 473kcal (24%) Carbohydrates 59g (20%) Protein 22g (44%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 57mg (19%) Sodium 1303mg (54%) Potassium 698mg (20%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 1702IU (34%) Vitamin C 18mg (20%) Calcium 335mg (34%) Iron 3mg (17%)

Nutrition 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%