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.

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.

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.

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

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

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.

 

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.

Other leftover spaghetti recipes you need to try:

• Spaghetti Sauce
• Spaghetti aglio e olio
• Taco Spaghetti
• Spaghetti Salad

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.