If you're looking for a hearty and delicious vegetarian meal, look no further than this vegetarian baked spaghetti casserole recipe. With fresh ingredients and a special twist, you can create a savory and satisfying dish that your whole family will love.
Vegetarian Baked Spaghetti
Ingredients:
- 1 lb. spaghetti, boiled and drained
- 2 cups mozzarella cheese, shredded
- 1 can diced tomatoes, drained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 cup heavy cream
- 1/2 cup breadcrumbs
- Salt and pepper, to taste
Directions:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the spaghetti, mozzarella cheese, diced tomatoes, onion, garlic, dried basil, and dried oregano.
- In a separate bowl, mix together the Parmesan cheese, egg, and heavy cream. Pour this mixture over the spaghetti mixture and mix well.
- Salt and pepper the mixture to taste, then pour it into a large casserole dish.
- Sprinkle the breadcrumbs over the top of the casserole.
- Bake the casserole for 30-35 minutes, or until the breadcrumbs are lightly browned and the cheese is melted and bubbly.
Smile for no reason with this gluten-free vegetarian spaghetti casserole recipe that is sure to delight your taste buds. Packed with vegetables and bursting with flavor, this dish is perfect for a hearty family dinner or a cozy night in.
Gluten-Free Vegetarian Spaghetti Casserole
Ingredients:
- 1 lb. gluten-free spaghetti, boiled and drained
- 2 cups butternut squash, peeled and cubed
- 2 cups cauliflower florets
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. paprika
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 2 tbsp. olive oil
- 1/2 cup breadcrumbs (gluten-free)
Directions:
- Preheat the oven to 350 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Add the butternut squash, cauliflower, onion, garlic, dried thyme, and paprika. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
- Mix in the vegetable broth and heavy cream. Bring the mixture to a simmer and cook for an additional 2-3 minutes.
- Mix in the cooked gluten-free spaghetti and transfer the mixture to a large casserole dish.
- Sprinkle the breadcrumbs over the top of the casserole.
- Bake the casserole for 25-30 minutes, or until the breadcrumbs are lightly browned and the vegetables are tender.
Enjoy one or both of these delicious and nutritious vegetarian spaghetti casserole recipes. Serve them up with a side salad or some garlic bread, and your dinner is complete!
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