Baked Spaghetti
This Baked Spaghetti recipe is perfect for family gatherings and for the Holiday season! It is so delicious and made with all whole foods. The sauce has so many veggies, but you would never know. The tofu ricotta is my favorite part about this dish. This is a southern staple that I have made whole food plant based and it tastes just as delicious!
Baked Spaghetti Recipe | 6-8 Servings
Spaghetti Ingredients
- 1 lb cooked to aldente spaghetti noodles
Tofu ricotta Ingredients
- 1 pack extra firm tofu (16 oz)
- 1/4 cup soymilk
- 1 lemon juiced
- 2 tbsp nutritional yeast
- 1 tsp salt - 1/2 tsp garlic powder
- 1/2 tsp onion powder
“Meat” Sauce Ingredients
- 1/2 head of cauliflower
- 1/2 onion diced
- 8 oz diced mushrooms
- 1/2 bell pepper
- 1 cup shredded carrot
- 1/2 cup walnuts finely crushed
- 1 tsp Dash Table seasoning blend
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 jar of marinara sauce
- 1 can of diced tomatoes
Cashew Parmesan Ingredients
- 1 cup raw cashews (or sub half for almond flour)
- 1 tsp salt
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
Directions:
1. Add all of the cashew Parmesan ingredients to a food processor and blend until a fine powder, pour in a bowl and set aside.
2. Add all of the ingredients for the tofu ricotta into the same food processor and blend until thick and smooth, adding the soymilk a little at a time until desired consistency is achieved.
3. Roughly chop all of the veggies for the “meat” sauce and then add to a food processor, blend until finely diced.
4. Heat a large saucepan over medium heat, add the diced veggies and cook down until soft and slightly browned.
5.Add your seasonings to your veggies and stir for 1-2 minutes.
6. Add the tomato paste, diced tomatoes, pasta sauce and the soy sauce.
7. Bring to boil and simmer for 10-15 mins.
8. While that’s happening, add the pasta to a pot of boiling water, cook to aldente.
9. Preheat oven to 400 degrees Fahrenheit.
10. Layer your baked spaghetti, starting with the sauce in a 13x9 pan. Alternate between sauce, noodles, and tofu ricotta.
11. Top with thick layer of cashew Parmesan and bake on lower shelf for 30 minutes. You can broil for additional 5 minutes for a browner top.
12. Let cool for 10 minutes then slice and serve!