Classic baked spaghetti pie — in this case, a vegan version — is a hearty dish that will please even the pickiest of eaters. Baked spaghetti casserole recipes are so family friendly, and this plant-based variation is a guaranteed crowd-pleaser!
Spaghetti pie one of those classic recipes that might seem a bit silly on paper, but once you’ve made it, you realize that it really is silly — but even so, really good. And it’s one of those dishes that kids are likely to love and request.
You’ll be happy, too, knowing what a good quantity of greens are in this vegan baked spaghetti recipe. If you have a springform pan, you can play up the pie aspect of this dish, but any round casserole dish will do.
What kind of plant-based “beefy” crumbles to use in this casserole
You have a choice of plant-based “beefy” crumbles to use in the recipe, prepared or homemade:
- Packaged plant-based ground or crumbles
- Beefy-style vegan burgers, crumbled
- Walnut & Mushroom Beefy Vegan Crumbles
Complete the meal: No need to complicate things — add a simple salad and a green vegetable. Broccoli, green beans, or Brussels sprouts, steamed and tossed with a little vegan butter will round the meal out nicely.
Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Cozy, family-friendly vegan casseroles
- Baby spinach recipes
- 25+ Vegan Recipes for Using Plant-Based Ground
- Vegan Sweet Potato Shepherd’s Pie
Vegan Baked Spaghetti Pie
Baked spaghetti pie — in this case, a vegan version — is an easy, family-friendly recipe that will please even the pickles of eaters.
Ingredients
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 to 4 cloves garlic, minced
- 1 cup stemmed and chopped mushrooms
- 8 to 10 ounces plant-based ground or crumbles (see options in Notes)
- 28-ounce jar marinara sauce, your favorite variety
- 5-ounce package baby spinach, baby kale, or mixed power greens
- 1 1/2 cups mozzarella-style vegan cheese shreds
- Freshly ground pepper to taste
- A few sprigs worth of chopped fresh parsley leaves for topping
Instructions
- Preheat the oven to 375º F.
- Break the spaghetti in half and cook according to package directions until al dente, then drain.
- Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the mushrooms and plant-based ground and continue to sauté over medium-high heat, stirring often, until the mushrooms are wilted and the ground is touched with golden spots here and there.
- Stir in the marinara and cook until starting to simmer. Add the spinach, cover, and cook just until it wilts down (add in batches if need be), then remove from the heat.
- Add the cooked spaghetti into the pan (or combine in a mixing bowl if your pan isn’t large enough) along with 1 cup of the cheese and stir together. Grind in some pepper.
- Transfer the mixture to an oiled 1 1/2 quart casserole dish (round or oval work well, but use what you’ve got) and pat in. If you’ve got a springform pan, that will make the pie nice and firm and tall, as shown. Top evenly with the remaining cheese.
- Bake for 30 to 40 minutes, or until the cheese is nicely melted and the sides of the spaghetti pie are starting to turn golden brown and crusty.
- Remove from the oven, top with a sprinkling of parley, then let stand for 5 minutes or so. Cut into wedges or squares to serve, or, if you don’t feel you have to be neat about it, simply scoop out to serve.
Notes
Choose from these options for plant-based ground:
- Packaged plant-based ground or crumbles
- Beefy-style vegan burgers, crumbled
- Walnut, Grain, and Mushroom Crumbles
See more ways to veganize classic recipes and plant-based pastas.
My family LOVES this baked spaghetti – thank you!
Thank you for your feedback, Eric! I’m glad your family enjoys this.
Is this supposed to be baked uncovered?
Yes, bake it uncovered.
Nutrition facts please?
Hi Elizabeth — I’ve opted not to provide nutrition facts, as it’s an inexact science in recipes with an array of ingredients and options. You can get an approximate (and it will always be approximate) analysis from apps like My Fitness Pal.
What about using a seasoned, scrambled tofu as a beef replacement?
I have a chili recipes with tofu that is to die for.
Sure, that would absolutely work!