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Loaded Veggie Spaghetti Bake Recipe

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★★★★★

5 from 126 reviews

Loaded Veggie Spaghetti Bake is a hearty and wholesome baked pasta dish packed with colorful vegetables, a rich tomato sauce, and layers of creamy ricotta and melted mozzarella cheeses. This comforting casserole is perfect for a family dinner, combining nutritious ingredients like bell peppers, zucchini, spinach, and mushrooms with spaghetti baked to cheesy perfection.

Ingredients

Scale

Pasta

  • 12 oz (340g) spaghetti (whole wheat or regular)
  • 2 tbsp olive oil (plus extra for drizzling)

Vegetable Sauce

  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 cup mushrooms (cremini or white), sliced
  • 2 cups fresh spinach or kale, roughly chopped
  • 1 (28 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • ½ cup vegetable broth
  • 1 tsp dried Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Cheese Mixture

  • 1 ½ cups part-skim ricotta cheese
  • 2 cups shredded mozzarella cheese (divided)
  • ¾ cup grated Parmesan cheese (divided)
  • ¼ cup fresh basil, chopped (plus extra for garnish)

Topping (Optional)

  • ½ cup panko breadcrumbs
  • 1 tbsp olive oil (for mixing with panko)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside for later use.
  2. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and drizzle with olive oil to prevent sticking, then set aside.
  3. Sauté aromatics: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the finely diced onion and minced garlic, sautéing for 3 to 4 minutes until they become soft and fragrant.
  4. Cook vegetables: Add the diced red, yellow, and green bell peppers, zucchini, yellow squash, and sliced mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender.
  5. Simmer tomato sauce: Stir in the diced tomatoes, tomato paste, vegetable broth, dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 12 to 15 minutes, stirring occasionally, until it thickens slightly.
  6. Add greens: Fold in the chopped spinach or kale and cook for an additional 2 to 3 minutes until the greens are wilted. Remove the skillet from heat.
  7. Combine pasta and sauce: In a large bowl, mix the cooked spaghetti with the prepared vegetable tomato sauce, tossing until evenly combined.
  8. Prepare ricotta mixture: In a separate bowl, combine the ricotta cheese with ¼ cup of grated Parmesan and a pinch of black pepper. Stir in the chopped fresh basil.
  9. Assemble the bake: Spread one-third of the spaghetti mixture evenly into the baking dish. Layer half of the ricotta mixture over the pasta, then sprinkle with one-third of the shredded mozzarella. Repeat layering with another third of the spaghetti, the remaining ricotta, and another third of mozzarella. Finish by topping with the remaining spaghetti.
  10. Add cheese topping: Sprinkle the remaining mozzarella and ½ cup of grated Parmesan cheese over the top. If using, mix the panko breadcrumbs with 1 tablespoon of olive oil and scatter it evenly on top of the cheese for a crispy crust.
  11. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese on top is golden and bubbling.
  12. Rest and garnish: Let the bake stand for 5 to 10 minutes before serving to set. Garnish with extra fresh basil and Parmesan cheese if desired for extra flavor and presentation.

Notes

  • You can substitute ricotta with cottage cheese for a different texture.
  • Use gluten-free spaghetti to make the dish gluten-free.
  • For a vegan version, substitute cheeses with plant-based alternatives and use vegetable broth as given.
  • Panko topping is optional but adds a lovely crunchy texture.
  • Make sure not to overcook the spaghetti during boiling as it will cook further in the oven.

Keywords: spaghetti bake, vegetable pasta casserole, baked spaghetti, vegetarian pasta, cheesy pasta bake, healthy spaghetti dinner, vegetable spaghetti casserole

Find it online: https://islawhite.com/loaded-veggie-spaghetti-bake-recipe/