You are going to love this Saucy Vegan Spaghetti Bake! It's easy to make and takes just 10 minutes of prep time! Uncooked spaghetti is added to a baking dish along with water, tomato sauce, and seasonings, and then it’s baked. Yes, you read that right: the spaghetti bakes in the oven! (How cool is that?) Topped with a 5 minute homemade vegan alfredo sauce, this easy recipe will become a new weeknight staple!
I just couldn't resist sharing with you another sneak peek recipe from my new cookbook Craving Vegan which will be released on October 24th! So soon! Have you reserved your copy and claimed all of the bonuses yet? You will want to make sure to order your copy before October 24th so that you can get access to $167 worth of free goodies! Now back to spaghetti:
You're in for a treat with this scrumptious easy baked spaghetti recipe! This pasta recipe is so easy and so comforting that it has become a go-to dish for chillier nights. Saucy Spaghetti Bake is from part of the "Carby" section of Craving Vegan but it is also tagged "Creamy" thanks to the easy-to-make vegan alfredo sauce.
This Saucy Vegan Spaghetti Bake is a game-changer in the world of pasta dishes. What makes it truly special is that you skip boiling spaghetti completely! When baked in the oven, the spaghetti cooks in the sauce to the perfect al dente texture, it's so fun and easy! When spaghetti is boiled, the water that you drain away has a ton of starch in it, but in this recipe, the starch has nowhere to escape, so it cooks into the sauce and makes it extra luscious and creamy! You will not believe how flavorful and delicious this makes the pasta!
Let's dive into why this recipe is a standout:
Flavor Explosion: With aromatic ingredients like garlic, basil, oregano, and more, every bite is a burst of flavor that will make your taste buds dance.
Easy Prep: You won't believe how easy it is to prepare this dish. Just mix the ingredients in a casserole dish and bake. While it's in the over whip up the super simple 5 minute vegan alfredo sauce. Spread it over the baked pasta, return to the oven for a few minutes to get all bubbly and delicious, then voila! Dinner is served.
Creamy Alfredo Sauce: What elevates this dish to the next level is the creamy alfredo sauce. Made with plant-based milk, vegan butter, and an array of seasonings, it adds richness and indulgence to the spaghetti.
Versatile and Hearty: Vegan Spaghetti Bake is a complete meal that satisfies both your comfort food cravings. It's a hearty dish that's perfect for a cozy family dinner or a satisfying weeknight meal.
Craving Vegan is packed with recipes like this one, thoughtfully organized by cravings, so you can easily find dishes that cater to your taste buds. Whether you're in the mood for something "Carby" like this Saucy Spaghetti Bake, or if you're craving flavors like "Cheesy," "Meaty," "Spicy,"or "Chocolatey," the cookbook has you covered.
If you're excited to explore more delicious, plant-based recipes like this, don't miss out on your chance to own a copy of Craving Vegan. And the good news is, when you order your copy now, you'll receive a whopping $167 worth of bonuses as a free gift! Order your copy here or at your favorite book retailer.
How to Make This Saucy Vegan Spaghetti Bake:
- Preheat your oven to 375°F (190°C).
- Make the spaghetti: in a large 4½-quart (4.5 L) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using). Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.
- Make the alfredo sauce: While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste. Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
- After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.
Vegan Baked Spaghetti is...
- Super easy to make!
- Carby, creamy, saucy, and oh so comforting
- the perfect warming meal for a chilly night
More Vegan Pasta Dishes You'll Find in Craving Vegan:
Stuffed Pasta Shells
Walnut Cacio e Pepe
Baked Panko Mac & Cheese
White Lasagna
Creamy Linguini Alfredo
Velvety Roasted Red Pepper Pasta
Get all of these recipes in Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way. Order your copy today and get $167 worth of free goodies! Learn more here.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Saucy Spaghetti Bake
Servings: - 8
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Ingredients
FOR THE SPAGHETTI:
- 1 lb uncooked spaghetti, (see note)
- 1 jar 22 fl oz/ 650 mL prepared tomato sauce , (Or 1 batch simple Tomato sauce- page 165 in Craving Vegan)
- 3 ½ cups water
- ¼ cup tomato paste
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, (optional)
FOR THE CREAMY ALFREDO SAUCE
- ¼ cup vegan butter
- 2 cloves garlic, minced or pressed
- ¼ cup all-purpose flour
- 1 ½ cups plant-based milk, (such as oat or soy)
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- ½ teaspoon dried basil leaves
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Make the spaghetti: in a large 4½-quart (4.5 L) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using). Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.
- Make the alfredo sauce: While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste. Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
- After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.
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Notes
Nutrition
More vegan pasta recipes to try:
Kelly says
I made this for dinner tonight and it was delicious, even my non-vegan husband loved it! Thanks for another yummy and easy recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that 🙂
Roseanna says
Hi Sam,
Best Baked Spaghetti ever! I really like the alfredo sauce it brings the taste of Italian with alfredo together.
-Pasta Paradise!
Jess @ It Doesn't Taste Like Chicken says
Pasta Paradise! We love that!
Jenny M says
Finally! 🙂 Creamy, easy, vegan alfredo I've been looking for! As a vegan who rarely has "crucial vegan" ingredients on hand I appreciate that the base of this recipe is budget friendly & flexible. Sams' instructions make it a breeze to put together & it's also fun to customize (with spinach, peas, peppers). Can't say it enough: This alfredo sauce will have you hooked.
Vicki Karschner says
This looks so good but is there something I could substitute for the butter? I'm trying to omit oils of all kind.
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I haven't tested it but I think you could replace the vegan butter with a few tablespoons of vegetable broth and increase the plant-based milk to 1 ¾ cups.
mary recio says
Love this. Tastes good and easy to make.
Carla says
This is such a delicious, easy meal for weeknights. It has become a family favorite.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! 🙂
Nichole says
This is a go-to recipe for us - and it’s always a hit with vegans and non vegans alike!!
Sharon Senno says
This recipe caused me to buy all 3 of your cookbooks! I made it with the spiral pasta, since I didn't have any spaghetti in the house, it was so simple and quick! Super yummy too! Can't wait to work my way through your recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that Sharon, thank you for your support! 🙂
Kevin says
I don't have a full 4.5L casserole dish.. the largest I have is 9x13 that's fairly deep.. would that work? I'd love to make this but don't want to have to buy a new casserole if possible
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kevin, if it's fairly deep than it should work fine. When you fill it up, just ensure there is a bit of space left at the top, and maybe put a baking sheet underneath to catch any drips just in case. Enjoy!
Tiffany Colquitt says
Simple and delicious. My entire family loves this...vegan and the vegan~ish alike!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful!
Kim Lancaster says
Delish
Carol says
This was delicious and so easy to make, I love casseroles! My husband loved it as well. It's definately on the list to make again and again.
Gayle Kosokowsky says
This was simple to make and delicious and the whole crowd loved it. I’ll make it again. And again.
Barbara says
Absolutely delicious. The whole family loved it. Thank you for such a delicious recipe.
Birdie says
loved how creamy this was…so garlicky and amazing!! will definitely make this again
Jodie says
This is so easy and yummy! It is perfect for a busy weeknight.
Simone says
This is so easy to make and even better to eat. The non-vegans also enjoy it.
Robin says
Easy, simple and delicious
Jules says
Love this recipe! It always turns out amazing even if I don’t follow the directions to a t! Great dinner that’s quick and easy.
Jennifer Metcalf says
I used to make a baked spaghetti recipe years ago. On a busy evening, I made this with Ragu Kettle Cooked roasted garlic sauce. So fast and easy and it was absolutely delicious! Instead of water I made some Better Than Bullion No Beef Base. Instead of making the white sauce, I poured some Miyokos Plant Mozzarella on top. Definitely will be making this regularly. Thanks for the great recipe!
Jam says
It was okay. I used gluten free spaghetti and started to stick together and ended up with lumps.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jam, I did include this note in the recipe: "Note: I like to make this recipe with a regular wheat pasta. some gluten-free pastas might work as well, but because the cooking times and starch contents vary, the results may differ." I hope that helps.
Sarah says
For the jar of prepared tomato sauce do you mean store bought pasta sauce ? Such as Raos etc ? Looking forward to trying this recipe!
Laura says
did you ever get an answer? I'd like to know, too.
Jess @ It Doesn't Taste Like Chicken says
Yes, storebought pasta sauce will work beautifully!