Baked Spaghetti

This baked spaghetti recipe is pure comfort food for pasta lovers! Tender eggplant, vegan ground beef, and lots of plant-based cheese makes it irresistible.

I love a baked pasta recipe. Don’t get me wrong, I love pasta too, but pasta in casserole form is just that much more comforting—not to mention that much more cheesy. Like my vegan stuffed shells and cheesy baked ziti , this baked spaghetti recipe is loaded with ooey-gooey plant-based cheese to make it delicious and indulgent!

Why You Should Add Baked Spaghetti to Your Meal Plan

There are so many reasons to love this vegan baked spaghetti recipe! Here’s why my family can’t get enough of it:

• Super satisfying . This is a meal that will leave you feeling full and satisfied! Between the eggplant, vegan ground beef, and pasta, this is a dish that covers all the bases—you really don’t need to add anything on the side.
• Great for meal prep . Baked spaghetti can easily be made ahead of time and stored in the fridge until you’re ready to bake it, making it a great option for meal prepping. I love that for a busy weeknight!
• A crowd-pleaser . This recipe makes enough for a crowd, so it’s perfect for bringing as a vegan option for holiday get-togethers or to your next potluck.

Notes on Ingredients

The ingredient list for baked spaghetti is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Uncooked spaghetti – You can swap in gluten-free spaghetti to make this baked spaghetti gluten-free AND vegan.
• Olive oil
• White onion and garlic – You can use a yellow onion instead if you have them on hand.
• Eggplant – A classic Italian ingredient in Baked Eggplant Parmesan , it gets melt-in-your-mouth tender in this recipe.
• Sea salt and black pepper
• Vegan meat crumbles – Use any brand you like. Cooked lentils can be used instead for a more natural option.
• Tomato sauce or marinara sauce – Use a good one! It’s a big source of flavour in this dish. I love my Homemade Marinara Sauce .
• Vegan cheese – I use a combination of shredded mozzarella and cheddar.
• Fresh parsley

How to Make Baked Spaghetti

This is a brief visual overview of the steps for making baked spaghetti. The full instructions are in the recipe card below.

Cook the aromatics.

• Cook the pasta . Boil it in a pot of salted water for 2 minutes less than the time on the package instructions. Drain and transfer to a casserole dish.
• Sauté the veggies . Cook the onion and garlic with the olive oil in a skillet over medium heat. Once softened, add the eggplant, salt, and pepper and cook for 10 minutes, until the eggplant is tender.

Add the vegan meat, followed by the tomato sauce.

• Brown the vegan meat. Stir in the meat crumbles and cook for 3 minutes. Season to taste.
• Simmer . Stir in the tomato sauce and simmer for 3 minutes, then remove from heat.

Combine the pasta and sauce.

• Assemble . Pour the sauce over the spahgetti and toss to coat, then add the vegan cheeses over the top.
• Bake . Place the casserole in a 375ºF oven and bake for 20 minutes; if you’d like, broil to lightly brown the cheese at the end of the cooking time. Rest for 5 to 10 minutes before slicing and serving with parsley for garnish.

Tips for Success

• Don’t overcook the pasta . The pasta will continue to cook in the oven, which is why you want to drain it even before it reaches al dente. Otherwise, you’re likely to have mushy pasta.
• Use a deep casserole dish . You have to mix the spaghetti and sauce in the dish, so this will give you the room you need to stir without any overflow.
• Let it rest . Giving the baked spaghetti time to rest allows the flavors to develop and makes for easier slicing and serving.

Variations

If you want to switch things up, here are some ideas to help get you started.

• Swap the eggplant for mushrooms . If you’re not a fan of eggplant, sliced white or cremini mushrooms would add some extra meatiness to the sauce.
• Try different plant-based meats . Swapping the ground beef for vegan Italian sausage crumbles would be divine!
• Make it spicy . Add some red pepper flakes to the sauce for some extra heat.
• Add spinach . Just before finishing the sauce, stir in handfuls of baby spinach until they wilt.

What to Serve With Baked Spaghetti

This Roasted Garlic Bread is my favourite for serving with any pasta recipe, but crusty Olive Bread is just as delicious and also pairs well with the Italian flavours here. Or make a salad for pairing with this recipe—my Easy Vegan Caesar Salad would be perfect!

How to Store and Reheat Leftovers

• Refrigerator : Store any leftover baked spaghetti in an airtight container in the fridge for up to 3 days. If you have a lot of leftovers, you can just keep them in the baking dish and cover it with foil.
• Freezer : This dish can be frozen for up to 3 months, but it is best when baked fresh. If you do choose to freeze it, you can cover it in the baking dish and freeze it that way or slice it into smaller portions, wrap them in plastic, and freeze them in an airtight container. Thaw in the refrigerator before reheating.
• To reheat : You can reheat the entire baking dish of leftovers in a 375ºF oven until warmed through; I recommend covering the dish with foil to keep the casserole moist. Smaller portions can be heated in the microwave.

More Pasta Recipes

• Pasta Carbonara
• One Pot Alfredo Penne Pasta
• Marry Me Pasta
• Creamy Garlic Mushroom Pasta
• Vegan Spaghetti and Meatballs

Ingredients

• 1 pound uncooked spaghetti , 450 g
• 2 tablespoons olive oil , 30 ml
• 1 medium white onion , diced – about 150 g
• 5 cloves garlic , minced – about 15 g
• 1 medium eggplant , cubed – about 10 ounces / 280 g
• ¾ teaspoon sea salt , 4.5 g
• ½ teaspoon ground black pepper , 3 g
• 9 ounces vegan meat crumbles , like Beyond Meat crumbles – 255 g
• 4 cups tomato sauce or marinara sauce , 960 ml
• 1 ½ cups shredded vegan mozzarella cheese , 180 g
• 1 ½ cups shredded vegan cheddar cheese , 180 g
• 2 tablespoons fresh parsley , chopped – about 8 g

Instructions

Preheat & Cook Pasta:

• Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
• Cook the spaghetti until very al dente – about 2 minutes less than the package suggests.
• Drain and transfer the cooked pasta to a 9×13-inch (23×33 cm) casserole dish.

Prepare the Sauce:

• While the pasta is boiling, heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the diced onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
• Add the cubed eggplant, salt, and black pepper, and cook for another 10 minutes, stirring occasionally. The eggplant should be tender enough to break apart easily with a spoon.
• Stir in the vegan meat crumbles and cook for 3 minutes. Taste and adjust salt as needed.
• Reduce the heat to medium-low, add the tomato sauce, and stir everything together. Let the sauce simmer for 3 minutes before removing it from heat.

Assemble the Casserole:

• Pour the prepared sauce over the spaghetti in the baking dish. Toss everything together until the pasta is evenly coated. Smooth it out into an even layer.
• Sprinkle the vegan mozzarella and vegan cheddar cheese evenly over the top.

Bake & Serve:

• Bake the casserole, uncovered, for 20 minutes.
• If desired, broil for 2-3 minutes until the cheese is golden brown — watch closely to prevent burning.
• Let the baked spaghetti sit for 5-10 minutes before slicing into squares.
• Garnish with fresh parsley and serve warm.

Notes

• Refrigerator : Store any leftover baked spaghetti in an airtight container in the fridge for up to 3 days. If you have a lot of leftovers, you can just keep them in the baking dish and cover it with foil.
• Freezer : This dish can be frozen for up to 3 months, but it is best when baked fresh. If you do choose to freeze it, you can cover it in the baking dish and freeze it that way or slice it into smaller portions, wrap them in plastic, and freeze them in an airtight container. Thaw in the refrigerator before reheating.
• To reheat : You can reheat the entire baking dish of leftovers in a 375ºF oven until warmed through; I recommend covering the dish with foil to keep the casserole moist. Smaller portions can be heated in the microwave.

Baked Spaghetti

Ingredients

• 1 pound uncooked spaghetti 450 g
• 2 tablespoons olive oil 30 ml
• 1 medium white onion diced - about 150 g
• 5 cloves garlic minced - about 15 g
• 1 medium eggplant cubed - about 10 ounces / 280 g
• ¾ teaspoon sea salt 4.5 g
• ½ teaspoon ground black pepper 3 g
• 9 ounces vegan meat crumbles like Beyond Meat crumbles - 255 g
• 4 cups tomato sauce or marinara sauce 960 ml
• 1 ½ cups shredded vegan mozzarella cheese 180 g
• 1 ½ cups shredded vegan cheddar cheese 180 g
• 2 tablespoons fresh parsley chopped - about 8 g

Instructions

Preheat & Cook Pasta:

• Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
• Cook the spaghetti until very al dente - about 2 minutes less than the package suggests.
• Drain and transfer the cooked pasta to a 9×13-inch (23×33 cm) casserole dish.

Prepare the Sauce:

• While the pasta is boiling, heat 2 tablespoons of olive oil in a large pan over medium heat.
• Add the diced onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
• Add the cubed eggplant, salt, and black pepper, and cook for another 10 minutes, stirring occasionally. The eggplant should be tender enough to break apart easily with a spoon.
• Stir in the vegan meat crumbles and cook for 3 minutes. Taste and adjust salt as needed.
• Reduce the heat to medium-low, add the tomato sauce, and stir everything together. Let the sauce simmer for 3 minutes before removing it from heat.

Assemble the Casserole:

• Pour the prepared sauce over the spaghetti in the baking dish. Toss everything together until the pasta is evenly coated. Smooth it out into an even layer.
• Sprinkle the vegan mozzarella and vegan cheddar cheese evenly over the top.

Bake & Serve:

• Bake the casserole, uncovered, for 20 minutes.
• If desired, broil for 2-3 minutes until the cheese is golden brown — watch closely to prevent burning.
• Let the baked spaghetti sit for 5-10 minutes before slicing into squares.
• Garnish with fresh parsley and serve warm.

Notes

• Refrigerator : Store any leftover baked spaghetti in an airtight container in the fridge for up to 3 days. If you have a lot of leftovers, you can just keep them in the baking dish and cover it with foil.
• Freezer : This dish can be frozen for up to 3 months, but it is best when baked fresh. If you do choose to freeze it, you can cover it in the baking dish and freeze it that way or slice it into smaller portions, wrap them in plastic, and freeze them in an airtight container. Thaw in the refrigerator before reheating.
• To reheat : You can reheat the entire baking dish of leftovers in a 375ºF oven until warmed through; I recommend covering the dish with foil to keep the casserole moist. Smaller portions can be heated in the microwave.

Nutrition

Baked Spaghetti https://jessicainthekitchen.com/baked-spaghetti/ December 30, 2025

Miso Tofu Soup is comfort food Japanese-style! It’s warm and soothing when you’re under the weather or just craving a cozy meal. It’s deeply savoury, and the addition of tofu makes it satisfying too.

Miso might just be one of the most under-appreciated ingredients in the vegan pantry. It delivers so much depth, so many layers of flavour—it really has the ability to transform ordinary dishes into something special. But in this miso tofu soup, it’s the star of the show! Here, you can really appreciate the umami and subtle sweetness it brings. While I love Vegan Chicken Noodle Soup and Italian Penicillin Soup , I think I’ll be reaching for a bowl of comforting miso soup the next time I feel a cold coming on!

What Makes Miso Soup the Perfect Cozy Comfort Food

Once you learn how to make miso soup, it’s going to go on frequent repeat!

• Simple soup with big flavour. Kombu (seaweed), dried shiitakes, miso, soy sauce, and nutty sesame oil work together to create layers of flavour. While miso soup looks humble, its flavour is anything but! (Miso is amazing in this Miso Butter Pasta too.)
• Light yet nourishing. Miso soup is light, but adding tofu to it gives it a little more staying power.
• Quick and practically effortless. This recipe comes together in just 25 minutes and once you have the ingredients stocked in your pantry, you’ll be able to make it whenever you need a little cozy comfort in your day.

Notes on Ingredients

There are a few different components of this miso soup recipe. Here, we’ll break them down. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Dashi base – This is the broth that starts the soup. You’ll need water, dried kombu, and dried shiitake mushrooms to make it.
• Soup – These are the ingredients that float in the soup! Carrot, dried wakame, soft or silken tofu, fresh ginger, and garlic.
• Seasoning – The ingredients that make this miso soup so delicious. You’ll need white or yellow miso paste, soy sauce (or tamari for a gluten-free option), and toasted sesame oil.
• Toppings – Serve the soup with scallions, nori , and if you’d like, sesame seeds and chili oil.

How to Make Miso Tofu Soup

Here’s an overview of the process of making this vegan miso soup.

Make the dashi.

• Make the dashi. Soak the kombu and shiitakes in the water for 20 to 30 minutes. Turn the burner on to medium heat and remove the kombu just before boiling. Simmer for 10 minutes, then slice the shiitakes.
• Add the aromatics. Return the shiitakes to the dashi, then simmer with ginger, garlic, and carrots until tender.

Add the wakame and tofu.

• Add wakame and tofu. Stir in wakame and cook for 2 minutes, then gently add the tofu and simmer for 2 to 3 minutes.
• Stir in the miso paste. Whisk the miso with 1/2 cup of broth, then stir the mixture into the soup over low heat.
• Season and serve. Add the soy sauce and sesame oil; adjust the seasoning to taste. Ladle into bowls and top with scallions, nori, and optional garnishes.

Miso Soup Tips and Variations

• Don’t boil the miso. High heat dulls its flavour and also kills the probiotics it contains.
• Use silken or soft tofu. Firm tofu works too, but silken tofu is the traditional choice and I think it works best with the “vibe” of the soup. It kind of melts in your mouth instead of being chewy!
• Don’t use red miso. It’s much saltier and more assertive than yellow and white miso, which have a milder flavour.
• Try adding other vegetables. Add spinach, bok choy, daikon, or other varieties of mushroom like enoki.

Serving Suggestions

Miso soup is often served as a starter at Japanese restaurants; you can do the same at home by serving it before Vegan Sushi or Vegan Katsu Curry . I also like to eat it as a light meal alongside a salad like this Ramen Noodle Salad Recipe .

Storage and Reheating

• Refrigerator: Store leftover miso tofu soup in an airtight container for 2 to 3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
• To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).

More Vegan Soup Recipes

• Kale Soup
• Enchilada Soup
• Taco Soup
• Split Pea Soup

Ingredients

Dashi Base

• 4 cups water , 960 mL
• 1 piece dried kombu , about 4 inches / 10 centimeters – 5 g
• 4 dried shiitake mushrooms , 18 g

Soup Ingredients

• 1 small carrot , thinly sliced into matchsticks – 70 g
• 2 tablespoons dried wakame seaweed , 3 – 4 g
• 1 (14-ounce block) soft or silken tofu, cubed , 400 g
• 1 teaspoon grated fresh ginger , 5 g
• 1 clove garlic , minced – 3 g

Seasoning

• 3 tablespoons white or yellow miso paste , 45 g
• 2 teaspoons soy sauce , 10 mL
• 1 teaspoon toasted sesame oil , 5 mL

Toppings

• 2 scallions , finely sliced – 15 g
• 1 small sheet nori , cut into thin strips – 2 g
• Optional garnish: sesame seeds or a few drops of chili oil

Instructions

Make the dashi base

• Add water, kombu, and dried shiitake mushrooms to a medium saucepan. Let them soak for 20–30 minutes to build flavor. Then slowly heat the pot over medium heat. Just before the broth starts boiling, remove the kombu. Continue simmering the shiitake for 10 minutes to deepen the dashi.

Add aromatics and vegetables

• Remove the shiitakes, slice them thinly, and return them to the pot. Add the minced garlic, grated ginger, and carrot matchsticks. Simmer for 5–7 minutes, until the carrots are tender.

Add wakame and tofu

• Stir in the dried wakame and cook for about 2 minutes, until it rehydrates. Gently add the cubed tofu and simmer very lightly for 2–3 minutes. Avoid boiling, as it can break the tofu and dull the flavors.

Add the miso paste

• In a small bowl, whisk the miso paste with ½ cup (120 milliliters) of hot broth until completely smooth. Return the miso mixture to the pot. Keep the heat low — do not let the soup boil once miso is added.

Season and finish

• Stir in soy sauce and toasted sesame oil. Taste the broth and adjust soy sauce or miso to your preference.
• Ladle the soup into bowls. Top with sliced scallions, nori strips, and, if desired, a sprinkle of sesame seeds and chili flakes.

Notes

• Refrigerator: Store leftover miso tofu soup in an airtight container for 2–3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
• To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).