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  • Baked Spaghetti

    From Ben Collver@1:105/500 to All on Thu Jan 8 08:51:37 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Spaghetti
    Categories: Pasta
    Yield: 6 Servings

    1 lb Uncooked spaghetti (450 g)
    2 tb Olive oil (30 ml)
    1 md White onion (150 g); diced
    5 cl Garlic (15 g); minced
    1 md Eggplant (280 g); cubed
    3/4 ts Sea salt (4.5 g)
    1/2 ts Ground black pepper (3 g)
    9 oz Vegan meat crumbles (255 g)
    4 c Tomato sauce or marinara
    - sauce (960 ml)
    1 1/2 c Vegan mozzarella cheese
    - (180 g); shredded
    1 1/2 c Vegan cheddar cheese
    - (180 g); shredded
    2 tb Fresh parsley (8 g);
    - chopped

    Preparation time: 15 minutes
    Cooking time: 35 minutes

    This baked spaghetti recipe is pure comfort food for pasta lovers!
    Tender eggplant, vegan ground beef, and lots of plant-based cheese
    makes it irresistible.

    Preheat the oven to 375?F (190?C). Bring a large pot of salted
    water to a boil.

    Cook the spaghetti until very al dente, about 2 minutes less than the
    package suggests.

    Drain and transfer the cooked pasta to a 9x13" (23x33 cm) casserole
    dish.

    While the pasta is boiling, heat 2 tb of olive oil in a large pan over
    medium heat.

    Add the diced onion and minced garlic. Saute for about 5 minutes,
    stirring occasionally, until the onion is soft and translucent.

    Add the cubed eggplant, salt, and black pepper, and cook for another
    10 minutes, stirring occasionally. The eggplant should be tender
    enough to break apart easily with a spoon.

    Stir in the vegan meat crumbles and cook for 3 minutes. Taste and
    adjust salt as needed.

    Reduce the heat to medium-low, add the tomato sauce, and stir
    everything together. Let the sauce simmer for 3 minutes before
    removing it from heat.

    Pour the prepared sauce over the spaghetti in the baking dish. Toss
    everything together until the pasta is evenly coated. Smooth it out
    into an even layer.

    Sprinkle the vegan mozzarella and vegan cheddar cheese evenly over
    the top.

    Bake the casserole, uncovered, for 20 minutes.

    If desired, broil for 2 to 3 minutes until the cheese is golden brown.
    Watch closely to prevent burning.

    Let the baked spaghetti sit for 5 to 10 minutes before slicing into
    squares.

    Garnish with fresh parsley and serve warm.

    Recipe by Jessica Hylton

    Recipe FROM: <https://jessicainthekitchen.com/baked-spaghetti/>

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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)