Vegan Spaghetti Bake

 

Ten minutes of prep, one casserole dish, and an oven that does all the heavy lifting while you relax — this vegan spaghetti bake is the comfort food casserole that will immediately become the most requested recipe in your entire household. Spaghetti is tossed in a rich, deeply seasoned tomato sauce with hearty plant-based ground, layered with a luscious creamy vegan alfredo sauce, topped with a generous blanket of melting vegan mozzarella, and baked until the cheese is bubbling, golden, and irresistible. Every bite is a perfect combination of saucy, cheesy, meaty, and deeply satisfying — the kind of dinner that makes everyone at the table go quiet in the best possible way.

Prep Time: 10 mins  |  Cook Time: 50 mins  |  Total Time: 1 hr  | Servings: 6–8    

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Ingredients

Spaghetti Layer:

• 350g (12 oz) dry spaghetti, broken in half to fit the dish
• 1 jar (680ml / 24 oz) of your favourite vegan marinara or tomato pasta sauce
• 3 cups (720ml) water
• 1 can (400g) diced or crushed tomatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Vegan Ground Layer:

• 350g (12 oz) vegan ground meat (Beyond Meat, Impossible, or Gardein crumbles), cooked and crumbled
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Vegan Alfredo Sauce:

• 1 cup (140g) raw cashews, soaked in boiling water for 15 minutes then drained
• 1½ cups (360ml) water
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 2 garlic cloves, roughly chopped
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Topping:

• 1½ cups (about 150g) vegan shredded mozzarella cheese (Violife or Daiya recommended)
• Fresh basil or flat-leaf parsley, chopped, for garnish

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Instructions

1. Preheat oven to 190°C (375°F). Have a large 4–5 litre (4.5 quart) casserole dish ready.
2. Make the vegan alfredo sauce: drain the soaked cashews and add to a blender with water, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend on high for 1–2 full minutes until completely smooth and creamy. Set aside.
3. Cook the vegan ground: heat olive oil in a skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 more minute. Add the vegan ground meat, break it up, and cook for 3–4 minutes until browned and fragrant. Add Italian seasoning, salt, and pepper. Taste and adjust. Set aside.
4. Make the spaghetti base: directly in the large casserole dish, combine the dry spaghetti (broken in half), marinara sauce, water, crushed tomatoes, olive oil, garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well to combine and ensure the spaghetti is submerged in liquid.
5. Pour the blended vegan alfredo sauce evenly over the spaghetti and stir gently to incorporate throughout the spaghetti.
6. Scatter the cooked vegan ground meat mixture evenly over the top.
7. Sprinkle the vegan shredded mozzarella generously over the entire surface.
8. Cover the casserole dish tightly with aluminium foil. Bake covered for 35–40 minutes until the spaghetti is cooked through and tender when tested with a fork or knife.
9. Remove the foil and bake for a further 10–15 minutes until the vegan cheese is melted, bubbling, and lightly golden on top.
10. Remove from the oven and let rest for 5 minutes. Garnish generously with fresh basil or parsley and serve hot, scooped directly from the casserole dish.

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Notes

• The spaghetti cooks directly in the oven: This no-boil method means the dry pasta absorbs the sauce and liquid as it bakes, infusing every strand with flavour from the very beginning rather than just being coated on the outside. Ensure the pasta is fully submerged in liquid before covering and baking.
• Vegan cashew alfredo: The cashew alfredo sauce is what makes this dish so luxuriously creamy and special. If you prefer a quicker alternative, simply stir 4–5 tablespoons of store-bought vegan cream cheese or vegan heavy cream directly into the marinara sauce.
• Vegan cheese melting: Violife and Daiya mozzarella shreds both melt beautifully and give the most authentic bubbly, golden cheese topping. Check that your chosen brand melts (some do not melt as well and will stay firm and rubbery).
• Make ahead: Assemble the entire casserole up to 48 hours in advance, cover, and refrigerate. When ready to bake, add 10–15 extra minutes to the covered baking time since the casserole starts cold.
• Storage: Leftovers keep in an airtight container in the fridge for up to 5 days and reheat beautifully in the microwave with a splash of water or broth stirred in. Freeze for up to 3 months.

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