If you haven’t yet tried baked pasta, then you are going to be obsessed with Easy Vegan One Pan Baked Spaghetti! It’s delicious, quick and has very little clean-up! This baked pasta is 100% plant-based, oil-free optional, and filled with healthy foods. Other one pan recipes you’ll enjoy are Thai Curry Chickpeas, Tuscan Pasta, Pesto Mediterranean Gnocchi, and Puttanesca.
Why I Love This Recipe
- One Pan: Dump everything into a casserole dish and bake! That’s how easy this Easy Vegan One Pan Baked Spaghetti is.
- Includes Veggies: I love a meal that is TRULY one pan. This baked pasta has veggies woven in so you don’t even need a side dish!
- Customizable: Feel free to make this dish gluten-free by using gluten-free pasta and oil-free by leaving out the oil. You can also interchange the veggies!
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Notes on Ingredients
- Pasta: You can use spaghetti, angel hair, linguine or even a shorter noodle like fusilli. Use gluten-free pasta if needed. If you prefer smaller noodles, you can also try One Pot Pasta.
- Water: Extra liquid is needed so the pasta can fully cook. Feel free to swap with vegetable broth for even more flavor.
- Marinara: Look for an organic, no sugar added marinara if possible.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Easy Vegan One Pan Baked Spaghetti?
- Preheat oven to 375 degrees F.
- Add the pasta to a 9×13 casserole dish. Add a drizzle of olive oil (optional) and mix the pasta around to make sure it’s fully coated.
- Pour water and tomato sauce over the pasta. Mix to combine evenly. Add the onion, zucchini, kale, sun-dried tomatoes, salt, pepper. garlic, and dried basil. Mix gently to combine. Make sure the pasta is completely covered in water. Add another ½ of water if needed.
- Bake uncovered for 30 minutes or until the water is absorbed.
- Garnish with fresh basil and enjoy!
- Step 1: First, add the spaghetti to a 9×13 casserole dish and toss in olive oil.
- Step 2: Then, add marinara, veggies, and water to the casserole dish and mix well.
- Step 3: Bake for 30 minutes until liquid is absorbed and pasta is tender.
- Step 4: Finally, garnish with basil and serve! Enjoy!
Commonly Asked Questions
Store leftover spaghetti in the fridge in an airtight container (or cover the casserole dish in foil) for up to 3 days.
Yes, if you don’t want to use angel hair and want to use another shape, feel free. You can also use gluten-free or protein pasta. If using anything besides angel hair, you will need to increase the water to 3-3.5 cups and it will likely need to bake for closer to 50 minutes. Check it at the 30 minute mark and continue to bake until the pasta is cooked through and liquid is absorbed.
You will know the baked spaghetti is done when most of the liquid is absorbed and the pasta is tender to taste. Be sure to try it as you don’t want underdone pasta!
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“I made this Saturday night and everyone in the family loved it. I just used whatever veggies I had on hand and it turned out great! My 16 year old son was happy to have leftovers the next day. We will be making this again for sure!”
– Jessica
Extra Helpful Tips
- You can add a sprinkle of cheese on top in the last 5-10 minutes of baking to take this spaghetti to the next level.
- Feel free to swap out any of the veggies with what you have on hand. Other vegetables that would go great in this baked spaghetti are mushrooms, broccoli, and spinach.
- Use gluten-free or grain-free noodles as needed. You can also use protein pasta to bump up in the protein contents in this dish.
- If you use any other pasta besides angel hair, you will need 3 – 3.5 cups of water and it will need to bake for 50 minutes or until the pasta is cooked through! Check the pasta at the 30 minute mark and see if it’s ready. If it’s still a bit hard, keep cooking it and try it every 5 minutes or so.
More Pasta Recipes
If you tried this Easy Vegan One Pan Baked Spaghetti or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Easy Vegan One Pan Baked Spaghetti
Equipment
- 1 casserole dish 9×13
Ingredients
- 16 oz angel hair pasta
- 2 cups baby kale
- ½ cup sun-dried tomatoes chopped
- ½ cup onion diced
- 1 cup zucchini diced
- 2 ¼ cups marinara sauce
- 2.5 cups water
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon basil dried
- 1 tablespoon olive oil optional
- fresh basil garnish
Instructions
- Preheat oven to 375 degrees F.
- Add the pasta to a 9×13 casserole dish. Add a drizzle of olive oil (optional) and mix the pasta around to make sure it’s fully coated.
- Pour water and tomato sauce over the pasta. Mix to combine evenly. Add the onion, zucchini, kale, sun-dried tomatoes, salt, pepper. garlic, and dried basil. Mix gently to combine. Make sure the pasta is completely covered in water. Add another ½ of water if needed.
- Bake uncovered for 30 minutes or until the water is absorbed. See note if using a pasta other than angel hair.
- Garnish with fresh basil and enjoy!
Notes
- You can add a sprinkle of cheese on top in the last 5-10 minutes of baking to take this spaghetti to the next level.
- Feel free to swap out any of the veggies with what you have on hand. Other vegetables that would go great in this baked spaghetti are mushrooms, broccoli, and spinach.
- Use gluten-free or grain-free noodles as needed. You can also use protein pasta to bump up in the protein contents in this dish.
- If you use any other pasta besides angel hair, you will need 3 – 3.5 cups of water and it will need to bake for 50 minutes or until the pasta is cooked through! Check the pasta at the 30 minute mark and see if it’s ready. If it’s still a bit hard, keep cooking it and try it every 5 minutes or so.
Mark says
Hi! I just wanted to confirm the amount of water in this fantastic looking recipe. Just seems like it’s quite a lot to be absorbed. Thanks…can’t wait to try!
Danielle Keith says
Confirming 🙂
Roz Keith says
This recipe is so easy and delicious. My family loved it.
Jessica says
It’s lookin Delicious.
Kinfauns says
Wow Thanks i liked this recipe
Patmore says
Such a mouth-watering recipe. Try in few days. Thanks for sharing, keith.
Kelly says
Delicious! If I were to change a few things, I’d cook the onion and the zucchini before hand, they weren’t cooked quite enough. I also think I’d add red sauce on the bottom of the pan before the noodles, because the sauce really didn’t make it underneath the angel hair. Other than that, great recipe and will be making again for sure!
Jessica says
I made this Saturday night and everyone in the family loved it. I just used whatever veggies I had on hand and it turned out great! My 16 year old son was happy to have leftovers the next day. We will be making this again for sure! Thank you 🙂
Kristen Leblanc says
Delicious recipe. Have made it several times!
Sarah Rumney says
This recipe is easy and delicious! I ended up using 3 cups of water and cooking for 40 minutes. Turned out perfect!
Taylor says
Hi! Taylor from team HealthyGirl here!
Amazing! Thanks for making! So glad you enjoyed it. 🙂
Jordan Stacy says
The easiest dinner with minimal clean up! I make this gluten-free using brown rice spaghetti.