Loaded Veggie Spaghetti Bake
Discover how to make Loaded Veggie Spaghetti Bake. A delicious recipe with detailed instructions.
25
Prep Time
40
Cook Time
65
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Loaded Veggie Spaghetti Bake. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prep & Cook Pasta: Preheat oven to 375°F (190°C). Cook spaghetti al dente according to package instructions (about 8–9 minutes). Drain, drizzle with olive oil, and set aside.
Step 2
2. Sauté Vegetables: Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until fragrant. Stir in all bell peppers, zucchini, yellow squash, and mushrooms. Cook 8–10 minutes until veggies soften but retain slight crunch.
Step 3
3. Make Sauce: Add spinach/kale to the skillet and wilt for 1 minute. Stir in diced tomatoes, tomato paste, broth, Italian seasoning, red pepper flakes (if using), ½ tsp salt, and ¼ tsp black pepper. Simmer 5 minutes.
Step 4
4. Assemble Bake: In a large bowl, combine cooked spaghetti, veggie-tomato sauce, ricotta, 1 cup mozzarella, ½ cup Parmesan, and fresh basil. Mix gently. Transfer to a 9x13-inch baking dish. Top with remaining mozzarella, Parmesan, and panko (if using).
Step 5
5. Bake: Bake uncovered 25–30 minutes until cheese melts and top turns golden brown. Let rest 5 minutes before garnishing with fresh basil.
You Must Know
- ✓Undercook pasta by 1–2 minutes to prevent mushiness during baking.
- ✓Pat zucchini and squash dry after dicing to avoid excess moisture in the bake.
- ✓For a crispier top, broil the last 2–3 minutes while monitoring closely.
Chef's Notes
Undercook pasta by 1–2 minutes to prevent mushiness during baking.
Pat zucchini and squash dry after dicing to avoid excess moisture in the bake.
For a crispier top, broil the last 2–3 minutes while monitoring closely.
Serving Suggestions
Pair with a crisp arugula salad and garlic bread for a complete meal. Ideal for Sunday lunches, potlucks, or reheating as leftovers.
Nutritional Info (Per Serving)
520
Calories
24g
Protein
62g
Carbs
20g
Fat
Tags
Lily
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More Lunch Recipes
Loaded Veggie Spaghetti Bake
Discover how to make Loaded Veggie Spaghetti Bake. A delicious recipe with detailed instructions.
Ingredients (22)
Instructions
- Prep & Cook Pasta: Preheat oven to 375°F (190°C). Cook spaghetti al dente according to package instructions (about 8–9 minutes). Drain, drizzle with olive oil, and set aside.
- Sauté Vegetables: Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until fragrant. Stir in all bell peppers, zucchini, yellow squash, and mushrooms. Cook 8–10 minutes until veggies soften but retain slight crunch.
- Make Sauce: Add spinach/kale to the skillet and wilt for 1 minute. Stir in diced tomatoes, tomato paste, broth, Italian seasoning, red pepper flakes (if using), ½ tsp salt, and ¼ tsp black pepper. Simmer 5 minutes.
- Assemble Bake: In a large bowl, combine cooked spaghetti, veggie-tomato sauce, ricotta, 1 cup mozzarella, ½ cup Parmesan, and fresh basil. Mix gently. Transfer to a 9x13-inch baking dish. Top with remaining mozzarella, Parmesan, and panko (if using).
- Bake: Bake uncovered 25–30 minutes until cheese melts and top turns golden brown. Let rest 5 minutes before garnishing with fresh basil.
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