This Vegan Baked Spaghetti Casserole is a comforting, hearty dish that brings together the flavors of a classic spaghetti casserole with a plant-based twist. Layers of perfectly cooked spaghetti are combined with a savory marinara sauce, vegan cheese, and a rich tofu or cashew-based ricotta, then baked until bubbly and golden. It’s a perfect weeknight dinner or a dish for family gatherings. Packed with flavor and texture, this casserole is a filling and satisfying meal that even non-vegans will love!

Ingredients:

For the Spaghetti Casserole:

  • 8 oz (about 225g) dry spaghetti (gluten-free, if desired)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 cup vegan mozzarella cheese (shredded, optional)
  • 1 cup vegan Parmesan cheese (optional)
  • 1 tbsp olive oil (for greasing the baking dish)

For the Vegan Ricotta:

  • 1 block (14 oz) firm tofu (drained and pressed) or 1 cup soaked cashews (drained)
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 tbsp olive oil (optional, for creaminess)
  • 2 tbsp fresh basil (chopped) or 1 tsp dried basil

For Garnish (optional):

  • Fresh parsley, chopped
  • Red pepper flakes (for a bit of heat)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar-sized baking dish with olive oil.
  2. Cook the Spaghetti:
    • Cook the spaghetti according to the package instructions. Drain and set aside, keeping the pasta slightly al dente so it doesn’t get too soft when baked.
  3. Make the Vegan Ricotta:
    • If using tofu, crumble it into a food processor and pulse a few times until it resembles ricotta cheese. If using cashews, blend the soaked cashews in a high-speed blender or food processor with 2-3 tbsp of water until smooth and creamy.
    • Add the nutritional yeast, lemon juice, garlic powder, salt, and olive oil (if using) to the tofu or cashew mixture. Blend or pulse until combined and creamy.
    • Stir in the fresh basil (or dried basil). Taste and adjust seasoning if needed.
  4. Assemble the Casserole:
    • In the prepared baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the cooked spaghetti on top of the sauce.
    • Spread half of the vegan ricotta mixture over the spaghetti, then add half of the remaining marinara sauce and a sprinkle of vegan mozzarella cheese (if using).
    • Repeat the layers with the remaining spaghetti, ricotta mixture, marinara sauce, and top with vegan mozzarella and Parmesan cheese (if using).
  5. Bake:
    • Cover the casserole with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes to allow the cheese to melt and the top to become golden and bubbly.
  6. Serve:
    • Once baked, remove the casserole from the oven and let it cool for 5 minutes before serving.
    • Garnish with fresh parsley and red pepper flakes (if desired).

Nutrition (per serving, assuming 6 servings):

  • Calories: ~350-400 kcal
  • Protein: ~12-15 g
  • Fat: ~14-18 g
  • Carbohydrates: ~40-45 g
  • Fiber: ~4-6 g
  • Sugars: ~6-8 g
  • Sodium: ~500-700 mg
  • Vitamin A: ~10-15% of the Daily Value (from marinara sauce)
  • Calcium: ~10-15% of the Daily Value (from tofu or cashews)

Notes:

  • Tofu vs. Cashew Ricotta: Both the tofu-based ricotta and the cashew-based ricotta work wonderfully. The tofu version has a more neutral flavor, while the cashew ricotta will have a creamier and richer taste. If you’re looking for a nut-free version, tofu is the way to go!
  • Gluten-Free Option: You can easily make this dish gluten-free by using gluten-free pasta and ensuring the marinara sauce and other ingredients are certified gluten-free.
  • Vegan Cheese: The vegan mozzarella is optional, but it helps add a cheesy, gooey layer to the casserole. If you prefer a cheeseless version, you can skip it or use a sprinkle of nutritional yeast for a cheesy flavor.
  • Extra Veggies: Feel free to add sautéed spinach, mushrooms, zucchini, or other vegetables to the casserole for extra flavor and nutrition.
  • Storage: Leftover casserole can be stored in the fridge for up to 3-4 days. It also freezes well for up to 2 months. Reheat in the oven for best results.

This Vegan Baked Spaghetti Casserole is a hearty, satisfying, and crowd-pleasing dish that’s full of flavor and perfect for feeding a family or enjoying leftovers for the week!