Description
No-Boil Spaghetti Bake made in the oven with chickpea pasta, your favorite marinara sauce, and simple seasonings. Perfect for a hands free dinner.
Ingredients
Spaghetti Bake
- 8–12 oz. legume spaghetti noodles
- 1 28-oz jar your favorite pasta sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 TBSP nutritional yeast
- 2 cups filtered water
- 1 cup vegan shredded cheese (optional)
For serving
- Fresh basil
- Vegan parmesan
Instructions
- Preheat the oven to 375°F and prepare a 9 x 13 casserole dish.
- Add the spaghetti noodles to the casserole dish and top with the pasta sauce, dried basil, dried oregano, and filtered water and gently toss everything to combine. 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 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.
- Remove the dish from the oven and serve warm with fresh basil and vegan parmesan. Careful, it will be very 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 it out.
Notes
Recipe adapted from Rachel Mansfield
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free