Easy Vegan Baked Spaghetti

This one-pan, 30-minute plant-based dinner for easy vegan baked spaghetti is a fun, different way to eat pasta. Flavorful, family friendly, delicious.

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 431kcal

Author Danielle Brown

Cost $8

Equipment

Ingredients

16 oz angel hair pasta sub any other shape 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 9x13 casserole dish. Add a drizzle of olive oil 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!

Notes

If you use angel hair, bake for 30 minutes and use 2.5 cups of water.
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! Don't worry - just taste 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 7 minutes or so.
If you don't like the veggies I used, feel free to substitute any other veggies you like. For example, if you don't like zucchini, use broccoli! Easy as that!

Nutrition