Vegan Easy Baked Spaghetti
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Learn more →Ingredients
6 servings
- 12 oz spaghetti
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (24 oz) marinara sauce
- 1 tsp dried italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- 2 cups shredded mozzarella cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions indicate — it should be noticeably underdone and still firm at the center. Drain and set aside.
- 2
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.
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