Vegan Spaghetti Bake • It Doesn't Taste Like Chicken

You are going to love this Saucy Vegan Spaghetti Bake! It’s easy to make and takes just 10 minutes of prep time! Uncooked spaghetti is added to a baking dish along with water, tomato sauce, and seasonings, and then it’s baked. Yes, you read that right: the spaghetti bakes in the oven! (How cool is that?) Topped with a 5 minute homemade vegan alfredo sauce, this easy recipe will become a new weeknight staple!

➡️ Get this recipe and more in my new cookbook Craving Vegan.

I just couldn’t resist sharing with you another sneak peek recipe from my new cookbook Craving Vegan which will be released on October 24th! So soon! Have you reserved your copy and claimed all of the bonuses yet? You will want to make sure to order your copy before October 24th so that you can get access to $167 worth of free goodies! Now back to spaghetti:

You’re in for a treat with this scrumptious easy baked spaghetti recipe! This pasta recipe is so easy and so comforting that it has become a go-to dish for chillier nights. Saucy Spaghetti Bake is from part of the “Carby” section of Craving Vegan but it is also tagged “Creamy” thanks to the easy-to-make vegan alfredo sauce.

This Saucy Vegan Spaghetti Bake is a game-changer in the world of pasta dishes. What makes it truly special is that you skip boiling spaghetti completely! When baked in the oven, the spaghetti cooks in the sauce to the perfect al dente texture, it’s so fun and easy! When spaghetti is boiled, the water that you drain away has a ton of starch in it, but in this recipe, the starch has nowhere to escape, so it cooks into the sauce and makes it extra luscious and creamy! You will not believe how flavorful and delicious this makes the pasta!

Let’s dive into why this recipe is a standout:

Flavor Explosion: With aromatic ingredients like garlic, basil, oregano, and more, every bite is a burst of flavor that will make your taste buds dance.

Easy Prep: You won’t believe how easy it is to prepare this dish. Just mix the ingredients in a casserole dish and bake. While it’s in the over whip up the super simple 5 minute vegan alfredo sauce. Spread it over the baked pasta, return to the oven for a few minutes to get all bubbly and delicious, then voila! Dinner is served.

Creamy Alfredo Sauce: What elevates this dish to the next level is the creamy alfredo sauce. Made with plant-based milk, vegan butter, and an array of seasonings, it adds richness and indulgence to the spaghetti.

Versatile and Hearty: Vegan Spaghetti Bake is a complete meal that satisfies both your comfort food cravings. It’s a hearty dish that’s perfect for a cozy family dinner or a satisfying weeknight meal.

Craving Vegan is packed with recipes like this one, thoughtfully organized by cravings, so you can easily find dishes that cater to your taste buds. Whether you’re in the mood for something “Carby” like this Saucy Spaghetti Bake, or if you’re craving flavors like “Cheesy,” “Meaty,” “Spicy,”or “Chocolatey,” the cookbook has you covered.

If you’re excited to explore more delicious, plant-based recipes like this, don’t miss out on your chance to own a copy of Craving Vegan. And the good news is, when you order your copy now, you’ll receive a whopping $167 worth of bonuses as a free gift! Order your copy here or at your favorite book retailer.

How to Make This Saucy Vegan Spaghetti Bake:

Preheat your oven to 375°F (190°C).
Make the spaghetti: in a large 4½-quart (4.5 L) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using). Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.
Make the alfredo sauce: While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste. Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.

Vegan Baked Spaghetti is…

Super easy to make!
Carby, creamy, saucy, and oh so comforting
the perfect warming meal for a chilly night

More Vegan Pasta Dishes You’ll Find in Craving Vegan:

Stuffed Pasta Shells
Walnut Cacio e Pepe
Baked Panko Mac & Cheese
White Lasagna
Creamy Linguini Alfredo
Velvety Roasted Red Pepper Pasta

Get all of these recipes in Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way. Order your copy today and get $167 worth of free goodies! Learn more here.

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

Print Recipe

Saucy Spaghetti Bake

Uncooked spaghetti is added to a baking dish along with water, tomato sauce, and seasonings, and then it’s baked. Yes, you read that right: the spaghetti bakes in the oven! (How cool is that?) When you boil spaghetti, the water that you drain away has a ton of starch in it, but in this recipe the starch has nowhere to escape, so it cooks into the sauce and makes it extra luscious and creamy! Topped with a quick homemade alfredo sauce, this easy recipe will become a new weeknight staple.Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Prep Time10 minutes

Cook Time55 minutes

Total Time1 hour 5 minutes

Course : Main CoursePasta

Cuisine : AmericanItalian

Servings: 6 – 8

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

FOR THE SPAGHETTI:

1 lb uncooked spaghetti, (see note)
1 jar 22 fl oz/ 650 mL prepared tomato sauce , (Or 1 batch simple Tomato sauce- page 165 in Craving Vegan)
3 ½ cups water
¼ cup tomato paste
1 yellow onion, chopped
4 cloves garlic, minced or pressed
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes, (optional)

FOR THE CREAMY ALFREDO SAUCE

Cook ModePrevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
Make the spaghetti: in a large 4½-quart (4.5 L) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using). Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.
Make the alfredo sauce: While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste. Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.

Notes

Note: I like to make this recipe with a regular wheat pasta. some gluten-free pastas might work as well, but because the cooking times and starch contents vary, the results may differ.
Make Ahead: I prefer this pasta fresh, but if you have leftovers, allow the dish to cool before covering and storing in the fridge for up to 3 days.