No-Boil Spaghetti Bake

No-Boil Spaghetti Bake made in the oven with chickpea pasta, your favorite marinara sauce, and simple seasonings. Perfect for a hands free dinner. 

I just got a shiny new casserole dish this season because my former one was so loved that it showed it’s age in chipped and cracked edges. 

So I’m currently baking all things in 9×13 and 8×8 sizes (the two sizes I got). 

M groans when he sees the casserole dishes when he’s on dish duty for the evening. 

It’s true, they’re not the easiest to clean, but it’s OH so easy to throw everything into them for a 1-pan dinner. 

And that’s exactly what this recipe is; a dinner recipe that you can dump into a casserole dish and forget while it bakes. 

With most pasta dishes, I feel like I’m scurrying around the kitchen without much time to relax from dinner beginning to end. 

When I make this No-Boil Baked Spaghetti, I can actually sit down and drink my entire kombucha before the oven beep reminds me that dinner is ready.

Or when the smell of baking pasta and tomato sauce hits your nose.

This No-Boil Spaghetti Bake is made entirely in the oven with spaghetti noodles, your favorite marinara sauce, and Italian seasonings. 

Grab a casserole dish and let’s fill it with delicious spaghetti without pots or boiling! 

What You Need to Make No-Boil Baked Spaghetti

Here’s what you need:

• legume spaghetti noodles
• your favorite pasta sauce
• dried basil
• dried oregano 
• nutritional yeast
• filtered water
• vegan shredded cheese

That’s it!

How to Make No-Boil Baked Spaghetti 

All you need for this recipe is a casserole dish and access to an oven! 

Preheat the oven to 375°F and prepare a 9 x 13 casserole dish.

Add the spaghetti noodles directly into the casserole dish and top them with the pasta sauce, dried basil, dried oregano, and filtered water and gently toss everything to combine.

At this point you can also add any vegetables in if you choose to. 

Make sure none of the spaghetti noodles are stuck to the bottom of the pan. 

Cover the casserole dish with aluminum foil and bake it in the oven for 30 minutes.

After the 30 minutes are up, remove the pan from the oven, stir, and sprinkle optional vegan shredded cheese on top.

Bake for an additional 15-20 minutes, or until the top is lightly brown and the cheese is fully melted. 

How to Serve No-Boil Spaghetti Bake 

Remove the dish from the oven and serve your No-Boil Baked Spaghetti warm with fresh basil and vegan parmesan.

Careful, it will be super hot! 

Store leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.

If the sauce gets too dry, add a splash of water before microwaving to thin everything out. 

Swaps and Substitutions

I love using chickpea pasta for this recipe, but you can use any spaghetti noodle that you have on hand. 

Using chickpea or any legume-based pasta is nice because the protein is in the noodles themselves! 

If you use another spaghetti noodle, try adding a protein when serving the spaghetti to make a complete meal. 

I like adding a sprinkle of vegan cheese for extra creaminess, but you can easily omit this. 

You can also easily add frozen vegetables into this recipe before baking for extra color and nutrition! 

Enjoy!

More Warm Pasta Recipes

• Roasted Red Pepper Pasta

• 1-Pot SunButter Pasta

• 1-Pot Tomato Basil Pasta

• Creamy Vegan Pumpkin Pasta

• Vegan Vegetable Lasagna

• Chickpea Macaroni Casserole

I Want to Hear From You

If you make this No-Boil Spaghetti Bake, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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