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Baked Spaghetti

Baked Spaghetti are made with leftover spaghetti, vegan chicken bites, olives and bell pepper. It is a spaghetti recipe that comes together in under 25 minutes, but will taste like it comes from an amazing restaurant. I made this quite often, because you can make it in advance and it freezes well for an easy weeknight dinner in no time.

Portion of the Baked Spaghetti on a plate.

I tell you there isn’t any baked pasta recipe that I do not like. 

See everyone will enjoy a plate of my Baked Ziti or the Pasta Al Forno. Or maybe the Southern Mac and Cheese.

But also the Spinach Lasagna, my Pizza Spaghetti or the Million Dollar Spaghetti are amazing Pasta Recipes you should try.

Ingredients needed to make this Baked Spaghetti recipe are assembled on a wooden board.

Onions, bell pepper and vegan chicken are fried in a pan, then added to a large mixing bowl with leftover pasta.

Why you need to try this Baked Spaghetti

Leftover spaghetti are ready for your casserole and you will save a good amount of time.

Filling and tasty: this Baked Spaghetti recipe makes a good amount, leftovers freeze well or can be stored in the fridge.

I’ll show you precisely what to do in step by step pictures.

Flavors: garlic, Italian herbs, red pepper flakes add a good amount of taste.

Black beans, vegan sour cream, vegan mayo and cheeses are given to the mixing bowl.

What’s in this sour cream sauce:

True this sauce is great, because you mix everything together with your pasta. It is so easy, and there is no need to make a white sauce. 

All you need is:

  • Vegan mayo
  • vegan sour cream
  • Oat milk

In a small bowl, vegan cheeses and breadcrumbs are mixed to make a topping.

What you need for this Baked Spaghetti recipe:

  • Spaghetti
  • Olive oil
  • Vegan chicken bites
  • Garlic
  • Onion

 

  • Bell pepper
  • Red pepper flakes
  • Paprika
  • Bread crumbs
  • Vegan mozzarella and parmesan
  • Olives

Spaghetti mixed with vegetables and cheeses are given into a casserole and topped with topping.

How to make Baked Spaghetti

Preheat oven to 410°F  and set a 15×10 inch casserole dish ready.

In a skillet, heat olive oil and add onions, vegan chicken cubes, garlic, bell pepper, red pepper flakes, and paprika. Fry everything for 4 minutes.

Next in a bowl combine spaghetti with olives, chicken mix, half of the vegan mozzarella and parmesan, and a good pinch of salt and pepper.

Now add vegan mayo, sour cream and oat milk, and combine everything. The result should be saucy and really creamy.

Baked Spaghetti in a large casserole dish after baking.

 

Mix breadcrumbs with 2 Tbs olive oil, Italian herbs and remaining cheeses. Add again a pinch salt and pepper.

Transfer the spaghetti mix to your casserole, top with the breadcrumb mix.

Bake for 15 minutes, then serve.

Storage and Freezing:

Leftovers of the Baked Spaghetti will stay fresh for around 5 days and reheat beautifully.

For freezing, first allow to cool completely, then cover your casserole with foil and freeze. If using, thaw completely and bake whenever you want. Freezing is best for around 3 months.

Casserole with the Baked Spaghetti.

Other leftover spaghetti recipes you need to try:

Collage of two pictures of the Baked Spaghetti with recipe title text.

Try these Baked Spaghetti and you know you have a winner.

Let me know what you think with a tag on Instagram or Facebook.

Cheers, Florian.

Portion of the Baked Spaghetti on a plate.

Baked Spaghetti

Yield: 6
Prep Time: 7 minutes
Cook Time: 15 minutes
Total Time: 22 minutes

Baked Spaghetti are made with leftover spaghetti, vegan chicken bites, olives and bell pepper. It is a spaghetti recipe that comes together in under 25 minutes, but will taste like it comes from an amazing restaurant. I made this quite often, because you can make it in advance and it freezes well for an easy weeknight dinner in no time.

Ingredients

  • 4 cups leftover spaghetti (use gf, if preferred)
  • 13 oz vegan chicken pieces
  • 1 cup bell pepper, chopped
  • 1/3 cups onions, chopped
  • 3 cloves garlic, minced
  • 4 Tbsp olive oil
  • 5 oz vegan mozzarella
  • 1/2 cup vegan parmesan
  • 1 cup oat milk
  • 8 oz vegan mayo
  • 7 oz vegan sour cream
  • 1/3 cup breadcrumbs (use gf, if needed)
  • 3/4 cup olives, sliced
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • 2 tsp Italian herbs
  • salt, pepper to taste

Instructions

  1. Preheat oven to 410°F  and set a 15x10 inch casserole dish ready.
  2. In a skillet, heat olive oil and add onions, vegan chicken cubes, garlic, bell pepper, red pepper flakes, and paprika. Fry everything for 4 minutes.
  3. Next in a bowl combine spaghetti with olives, chicken mix, half of the vegan mozzarella and parmesan, and a good pinch of salt and pepper.
  4. Now add vegan mayo, sour cream and oat milk, and combine everything. The result should be saucy and really creamy.
  5. Mix breadcrumbs with 2 Tbs olive oil, Italian herbs and remaining cheeses. Add again a pinch salt and pepper.
  6. Transfer the spaghetti mix to your casserole, top with the breadcrumb mix.
  7. Bake for 15 minutes, then serve.
Nutrition Information:
Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 488Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1063mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 22g
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