A cheesy vegan baked spaghetti pie with homemade tofu ricotta, vegan mozzarella, and parmesan. It tastes a lot like lasagna – and it can be sliced and served in a similar way – but it’s much quicker and easier to make since there’s no layering.
This Baked Spaghetti Pie is also very customizable – add in your favorite veggies, lentils, meatless meatballs or sausage, or throw in a handful of black olives for some salty richness that compliments the 3 cheese blend!
INGEDIENTS
- Spaghetti: Good old fashioned spaghetti is a budget friendly pantry staple that I always keep on hand in my vegan kitchen!
- The Secret Sauce: The secret to this sauce is adding 1/2 cup of the pasta cooking water to a jar of store-bought pasta sauce. This will create a sauce that perfectly coats each noodle and holds the pie together without the use of eggs.
- Vegan Ricotta: We’re using this recipe for this Baked Spaghetti Pie. It’s easy to make, costs less than $2 for the whole batch, and it’s rich in plant based protein and minerals. Store-bought vegan ricotta can also be used. Kite Hill makes a nice one.
- Vegan Mozzarella and Vegan Parmesan: Any brand you like will work for this! I used Daiya Mozzarella and VioLife Parmesan.
METHOD
The process is simple, just mix the spaghetti with pasta sauce and vegan parmesan cheese. Then top with my protein-rich vegan ricotta cheese and a generous sprinkle of shredded mozzarella.
Bake until the cheese is nicely melted and the top golden brown. Just like with lasagna, the crispy edges are the best part!
Slice and serve along with a simple green salad and maybe some homemade garlic bread and a glass of Italian vegan wine like this one for the ultimate Italian-Restaurant-At-Home experience!
Baked Spaghetti Pie
Ingredients
- 1 lb spaghetti
- 1 jar spaghetti sauce see notes below for homemade recipe
- 1/2 cup pasta cooking water the water the spaghetti cooks in
- 1/2 tsp kosher salt
- 1/2 cup vegan Parmesan cheese
- 1 cup vegan Mozzarella cheese
- 1 batch tofu ricotta recipe below
- red pepper flakes, dried Italian herbs, salt and pepper optional toppings
Tofu Ricotta
- 1 block firm tofu
- 1/2 lemon
- 1 tsp dried oregano
- 1 tsp garlic granules
- 1 tsp kosher salt
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
Instructions
Cook the Spaghetti
- Bring a large pot of water to a boil and add 2 pinches of kosher salt. When the water is boiling, add the pasta and cook for just 6 minutes. The spaghetti will continue to cook in the oven so we don't want it to be completely soft yet or it will get mushy.
Make the Ricotta
- While the spaghetti cooks, combine the Tofu Ricotta ingredients (listed above) in a food processor or blender. Blend until smooth and creamy, pausing to stop and scrape down the sides as need. Set aside.
Add the Sauce
- Next, preheat the oven to 375 degrees and grease a baking dish with olive oil or vegan butter to prevent sticking. Sprinkle with the bottom and side of the pan lightly with salt. Then laddle out 1/2 cup of the pasta cooking water and set it aside. Drain the rest of the water from the pasta and add the tomato sauce, parmesan cheese, and pasta cooking water. Mix well and then add salt and pepper to taste.
- Transfer the pasta to the baking dish and top with the ricotta and mozzarella. Srpinkle with red pepper flakes and dried Italian herbs if desired and bake for 40-45 minutes or until the cheese is melted and the pie is golden brown around the edges. Tip: sometimes I broil on high for 1 minute right at the end to crisp the edges and brown the cheese. Be careful not to do this for more than 1 minute because it might burn.
Rest
- In order to slice and serve this spaghetti pie, the spaghetti needs to settle so just let it rest on top of the oven for at least 15 minutes before slicing.
- I sometimes warm up some more spaghetti sauce to serve on the side and pair this fun dish with a simple green salad and homemade garlic bread. I hope you enjoy!
Notes
I recently worked with Kind of Wild Wines over on my YouTube channel and I fell in love with their range of certified vegan, organic, eco-friendly wines.
Click the video below for more info and click here to browse Kind of Wild Wines Use code NIKKIVEGAN15 to save 15% off your order.
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan
For more free vegan recipes, don’t forget to check out my YouTube channel here.
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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This recipe was so easy & delicious! I made my own tofu ricotta, and added some baby Kale to the pasta during cooking. Everything turned out perfect & it sloced up nicely (as promised! Your recipes never disappoint!
Author
Aw thank you Nicole, that’s so nice to hear! And YUM, that sounds so good! 😊😊 I’m happy that you enjoyed it! Thank you for letting me know
I’m making this right now and I’m so excited! Sorry if I missed it, but how big of a jar of sauce should we use? I just eyeballed it this time, but I would like to buy the correct size for next time!
Author
Hey Amanda! The jar I used was 24oz 😊😊 Thanks for making my recipe!!
Hi Amanda ~What size pan should I use?
Author
Hey Susan! My name is Nicole 🙂 I used a 10×10 square casserole dish but a 9×13 or large baking dish of your choice will work well for this! Hope you enjoy my recipe!