Go Back
Vegan Spaghetti Casserole

Vegan Spaghetti Casserole Recipe

This is a nice change from the typical burger or parmesan topped spaghetti sauce. Easy, tasty and the kids like it! I also like that it is a one dish meal. You can use any small pasta in place of the wheat. I use home canned tomato puree but you can replace that with two 28 ounce cans of tomato sauce and 2 cups of water. Serve on top or on the side with frozen corn that is steamed.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Calories 413.8 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 medium zucchini, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 (10 ounce) package frozen chopped spinach
  • 2 tablespoons olive oil
  • 1 tablespoon italian seasoning
  • 2 quarts tomato puree
  • 2 tablespoons salt
  • 3 cups whole wheat macaroni

Instructions
 

  • Heat 1 T of the oil in large pot to medium heat.
  • Add onions, zucchini and bell peppers. Saute until starting to soften.
  • Add the frozen spinach. Cook until defrosted.
  • Add remaining olive oil, puree, salt and italian seasoning. Bring to a boil.
  • Once boiling, add the dried pasta. Stir well, cover and reduce to a simmer for 20 minutes or until the pasta is cooked how you like it. Serve!

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 432gCalories: 413.8kcalCarbohydrates: 78.2gProtein: 16.4gFat: 8.8gSaturated Fat: 1.4gSodium: 2466.4mgFiber: 14gSugar: 20g
Keyword < 60 Mins, Beginner Cook, Easy, Inexpensive, Kid-Friendly, One-Dish Meal, Shells, Toddler-Friendly, Vegan, Vegetable, Weeknight
Tried this recipe?Let us know how it was!