|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||10%|
|Total Sugars 8g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegetarian meals can be hearty and succulent. The lack of meat doesn't make them less filling or flavorful—our deliciously cheesy casserole is here to prove it! An easy one-dish meal, this bake checks all the boxes for a family, as it's budget-friendly, hassle-free, and can be adapted to many dietary needs. You can swap the dairy ingredients for dairy-free alternatives and/or use gluten-free pasta.
Our basic recipe is a great template to add other ingredients to, such as vegetables (think mushrooms, leafy greens, cauliflower, broccoli, carrots) or different types of cheeses. Take advantage of pre-washed and cut vegetables to make this meal a quick and easy one. It's already filled with nutrition from the pasta, cheese, and egg, but there are many other ways in which you can enhance your nutritional needs—perhaps a side of plant-based meatballs or the addition of cashew loaf pieces? If you want to keep it simple, you don't have to deviate from this recipe at all, as it's tasty all on its own.
Before popping the casserole dish into the oven, you can be quite liberal with the shredded cheese, but remember to always grate your cheese at home, as it's not only cheaper but also better. Store-bought shredded cheese is packed with anti-caking ingredients that impede its proper melting. Serve with a crisp Caesar salad and some freshly made garlic bread.
16 ounces spaghetti, regular or whole wheat
5 to 6 cups spaghetti sauce
1 large egg
1/2 cup milk
2 1/2 cups shredded mozzarella cheese, or shredded Italian cheese blend
Gather the ingredients.
Preheat the oven to 350 F. Bring a large pot of water to a boil. Add the spaghetti, and cook for 1 to 2 minutes less than the package directions.
Drain well, but don't rinse. Set aside.
Pour 2 cups of spaghetti sauce into the bottom of a 13x13 baking dish.
Beat the egg and the milk in a large mixing bowl.
Add the 3 cups of spaghetti sauce to the egg and milk mixture. Mix well.
Add the drained spaghetti to the sauce mixture, stirring to coat it well. If the mixture needs more moisture add the remaining cup of sauce and mix well.
Spread the spaghetti mixture in the prepared pan. Sprinkle the shredded cheese evenly over the spaghetti casserole.
Bake the spaghetti casserole for 30 to 40 minutes, until the casserole is bubbly and the cheese is golden brown. Let the spaghetti casserole rest for 10 minutes before serving.
Slice as you would a lasagna and serve right away.
Make-Ahead and How to Store
- Assemble the dish as instructed and allow it to cool slightly before covering in plastic wrap and placing it in the fridge. Keep overnight and bake as directed, allowing an extra 10 minutes in the oven to ensure it's properly heated.
- Place any leftovers in an airtight container and keep them for up to 2 days. Reheat in the microwave, adding an extra sprinkle of cheese. Alternatively, place in individual freezer bags, and keep in the freezer for up to 2 months. Reheat in the microwave adding an extra sprinkle of cheese.
Veggify Your Casserole
There are many ways in which you can add vegetables to the casserole:
- Add 2 to 3 cups of small-cut blanched broccoli or cauliflower florets to the milk and sauce mixture.
- Use 2 to 3 cups of riced cauliflower or broccoli if you need to add vegetables but don't like the big pieces of them in the casserole. Add them to the milk and sauce mixture.
- Use 2 cups of thawed frozen peas, or peas and carrots, and add it to the milk and sauce mixture.
- Add 4 cups of blanched spinach or kale as the second layer of your bake. Right on top of the base of spaghetti sauce place the blanched greens and continue to assemble as directed.