Vegetarian Baked Spaghetti Recipe
This is one of those pasta recipes that's pure comfort food & wonderful to eat year-round, Vegetarian Baked Spaghetti. Cheesy, saucy and just delicious, the fresh cherry tomato sauce makes it special.
Why You'll Love This Recipe
A baked pasta dish is not only the ultimate comfort food, it's also a great recipe to make for a busy weeknights. Start with an easy fresh cherry tomato sauce and cooked spaghetti, this recipe makes six to eight generous servings.
Here's some good reasons to love it:
This is an easy, fresh cherry tomato sauce pasta casserole that the whole family will love.
While you're making the sauce, boil the pasta. Hand-on time for the whole recipe is about twenty minutes.
This easy baked spaghetti is great for leftovers the next day.
As vegetarian pastas go, this recipe is super tasty too.
It's always a good idea to read the whole recipe through before you begin. Scroll down to the recipe for the full list of ingredients and instructions.
Cherry Tomatoes: I like to stick with red tomatoes to make a quick marinara sauce for this recipe.
Spaghetti: Just regular old spaghetti noodles, follow the package directions to cook it al dente.
Shallot: Minced for extra flavor.
Garlic: One clove, or two if you'd like.
Egg: Just one, sized large.
Milk: Whole milk or heavy cream.
Fats: Butter and olive oil for this recipe.
Cheeses: Parmesan cheese and Mozzarella cheese (low moisture works best, not brined).
Seasonings: Salt, black pepper, red pepper flakes. Add a little Italian seasoning too if you'd like.
Parsley: Italian flat leaf, minced.
Step-By-Step Instructions
Start by adding the tomatoes to the skillet with some seasonings and lightly cooked shallots to a large skillet, cook on high to medium-high heat stirring regularly until the sauce starts to break down.
2. This is what it looks like fully cooked. You'll need a potato masher (or use the back of a large spoon) to further crush the tomatoes to release their juices as it cooks.
3. Use a large bowl to combine all the ingredients together.
4. Then transfer the spaghetti mixture to a large baking dish and add shredded cheese and Italian parsley to the top and bake.
If the cherry tomato containers are on the small side, use four containers to make the cherry tomato pasta sauce. (The measurement doesn't have to be perfect, but you'll need about 6 cups of cooked sauce.)
Use heavy cream instead of whole milk if you want a little more creaminess.
Use Jack cheese instead of mozzarella if you'd like.
If the cherry tomato containers are on the small side, use four containers to make the cherry tomato pasta sauce. (The measurement doesn't have to be perfect, but you'll need about 6 cups of cooked sauce.)
Use heavy cream instead of whole milk if you want a little more creaminess.
Use Jack cheese instead of mozzarella if you'd like.
Vegetarian Baked Spaghetti Recipe
This Baked Spaghetti Recipe is made with a fresh cherry tomato sauce, delicious!
Course: Main Course
Total Time: 50 minutes
Servings: 6
Ingredients
▢ 16 ounces Spaghetti, cooked to package instructions
▢ 1 tablespoon Butter, unsalted
▢ 1 tablespoon Olive Oil
▢ 1 small Shallot, minced About 2 tablespoons
▢ 3-4 containers Cherry Tomatoes, washed and sliced in half Will need 6 cups of cooked sauce
▢ ½ teaspoon Kosher Salt
▢ ½ teaspoon Freshly ground pepper
▢ ¼ teaspoon Red Pepper flakes
▢ 1 tablespoon Butter, unsalted
▢ 2 cloves Garlic, minced
▢ 1 large Egg, lightly beaten
▢ ½ cup whole milk see note
▢ 1 cup Parmesan cheese, grated
▢ 1½ cups Mozzarella cheese, grated see note
▢ 2 tablespoons Italian flat leaf parsley, minced
▢ olive oil, for serving
Instructions
Pre-heat oven to 350 degrees. Use a 9 x 13" baking dish (square or oval) with a teaspoon or so of olive oil smeared around the bottom and sides. When ready to bake, set the baking dish on a large baking (cookie) sheet.
Cook the spaghetti according to the package directions. Drain and transfer to a large mixing bowl. (Don't rinse it.)
Using a large non-stick skillet, add the butter and olive oil and shallots, let these cook on medium-high heat for about 2 minutes, stirring regularly to make sure they don't take on much color (a little is fine!)
Add the cut tomatoes and the salt, pepper and red pepper flakes. Stir to combine, then let this mixture cook on high heat, stirring occasionally until it breaks down into a chunky sauce, about 10 minutes.
Next, turn the heat down to medium and mash the tomatoes down a bit with a big spoon or potato masher just enough to release their juices. Add another pinch of salt and pepper plus the tablespoon of butter and the garlic, then stir to combine. Let this cook down for another 5 minutes or so, you want it saucy but not watery.
Into the large bowl with the cooked spaghetti, add the tomato mixture straight from the skillet, scraping out all the juices, plus the egg, the milk and the Parmesan cheese and one (1) tablespoon of the chopped parsley.
Mix this together until combined (a pair of tongs works well for this) then transfer half of it to the prepared baking dish.
Sprinkle half of the mozzarella cheese over the top, then add the rest of the pasta. Finish with the remaining cheese and the tablespoon of chopped parsley.
Drizzle with a little olive oil over the top, then bake in the oven for 25-30 minutes until cheese is melted.
Serve with more olive oil, if desired.
Notes
If the cherry tomato containers are on the small side, use four containers. This doesn’t have to be perfect, but you’ll need about 6 cups of cooked sauce.
Use heavy cream instead of whole milk if you want a little more creaminess.
Use Jack cheese instead of mozzarella if you’d like.