Vegan Baked Spaghetti Casserole with Creamy Tomato Sauce

This spaghetti is more comforting than a fuzzy sweater.

Imagine a cold, rainy (or snowy) evening when you need something hearty and warming. This vegan baked spaghetti — a cozy spaghetti pie — is exactly that: simple, flexible, and satisfying. It’s easy to customize with your favorite vegetables, top with a marinara and vegan cheese, and bake until bubbling and golden.

This recipe relies on a quick vegan ricotta made from extra-firm tofu, thinned with reserved pasta water to mimic the creaminess traditionally provided by eggs. Tossed with spaghetti and sautéed mushrooms, then topped with marinara and vegan mozzarella, it bakes into a comforting, family-friendly meal that can also be prepared ahead of time.

This is a low-effort, 10-ingredient recipe that proves the best dishes are often the simplest. Below is the full recipe with ingredients and clear instructions so you can recreate this cozy vegan baked spaghetti at home.

Vegan Baked Spaghetti

Spaghetti tossed with vegan ricotta and mushrooms, topped with marinara and vegan cheese, then baked to bubbling perfection.

Course
Main Course

Prep Time
15 mins

Cook Time
15 mins

Total Time
30 mins

Servings
4

Author
Lauren Hartmann

Ingredients

16 oz. Spaghetti
1 Block (15 oz.) Extra-firm tofu
3 Cloves Garlic
1/4 Cup Nutritional yeast
4 Tablespoons Olive oil, divided
1/4 Cup Lemon juice
1 Teaspoon Salt
Pinch of Black pepper
2/3 Cup Reserved pasta water
10 Ounces Mushrooms, chopped
1/2 Cup Marinara sauce
1 Cup Vegan mozzarella-style cheese
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
Cook the spaghetti according to package directions, stopping when it’s just al dente (about 6 minutes) so it won’t overcook in the oven. Before draining, reserve 2/3 cup of the pasta water and then drain the pasta.
While the pasta cooks, prepare the vegan ricotta. Squeeze excess liquid from the tofu, break it into chunks, and place in a blender or food processor.
Add the garlic, nutritional yeast, 3 tablespoons of olive oil, lemon juice, salt, and pepper to the tofu. Pulse until mostly smooth but still slightly textured, like ricotta. Scrape down the sides as needed and set aside.
Heat the remaining 1 tablespoon of olive oil in a nonstick or cast-iron pan over medium-high heat. Add the chopped mushrooms and sauté until lightly browned, about 5 minutes. Season with a pinch of salt and pepper, then remove from heat.
In a large bowl or the pot used for the pasta, whisk the vegan ricotta with the reserved pasta water to thin it to a saucy consistency.
Stir the sautéed mushrooms into the ricotta mixture, then fold in the spaghetti, tossing until the pasta is evenly coated.
Transfer the coated spaghetti to a baking dish, spread the marinara over the top, and finish with the vegan mozzarella-style cheese.
Bake at 375°F for 10–12 minutes, or until the cheese is melted and the dish is hot and bubbly. Serve immediately.

Notes

Swap or add any vegetables you like in place of the mushrooms — zucchini, spinach, or roasted peppers all work well.

This dish can be assembled ahead of time and baked when you’re ready to eat.