Vegan Spaghetti Pie

A simple recipe with tantalizing taste, create this crowd-pleasing vegan spaghetti pie in around 30 minutes and enjoy the oohs and ahhs from your family. Enjoy layers of spaghetti surrounded by a cheesy, garlic sauce, spinach, red sauce, and topped with vegan cheese. It’s a showstopper dish with tons of flavor!

A pie plate full of vegan spaghetti pie with melted vegan cheese on top sits on a dark countertop. There are fresh cherry tomatoes sitting around the the dish, with fresh basil and a bowl full of pasta sauce in the background.

If you’re looking for a simple, but tantalizingly delicious vegan meal this week, you’ll want to check out this Vegan Spaghetti Pie. We love veganizing Italian food, such as this Vegan Deep Dish Pizza or this Easy Vegan Garlic Pasta. Bring on the vegan Italian recipes!

Why This Recipe is a Winner

  • Using a dairy-free ricotta makes the pasta nice and creamy,
  • The marinara sauce combined with veggie crumbles has a nice meaty flavor and texture to it.
  • Adding thawed and pressed frozen spinach to the mix creates flavor, color, and nutrition to this dish.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Spaghetti — You’ll need an 6-ounce box of uncooked spaghetti.
  • Silken tofu — We’ll use tofu to make the ricotta. Learn more about how to buy tofu. You can substitute soft or medium tofu.
  • Olive oil
  • Nutritional yeast flakes — You can buy nutritional yeast flakes in health food stores or online.
  • Spices — You’ll need dried ground basil and garlic powder.
  • Mild yellow miso paste — You can find this at health food stores.
  • Veggie Crumbles — These are vegan plant-based substitutes for hamburger. Some popular brands are Gardein, Beyond Meat, and Yves.
  • Marinara sauce — Look at the label to make sure yours is meat-free and dairy-free.
  • Spinach — I use frozen spinach.
  • Vegan mozzarella — My favorites are Follow Your Heart and Daiya.
  • Fresh basil — This is optional, but it is a nice touch. You can substitute chopped fresh parsely.

How to Make Vegan Spaghetti Pie

  1. Cook pasta according to package directions.
  2. Make the vegan ricotta by pulsing the ingredients in a food processor.
  3. Stir in half of the ricotta with the cooked and drained pasta and press it into a pie pan.
  4. Add pressed tofu into the food processor with the remaining ricotta and pulse to combine.
  5. Spoon the spinach ricotta over the pasta in the pie dish.
  6. Stir together the veggie crumbles and the marinara sauce and pour it over the ricotta layer.
  7. Top with shredded vegan mozzarella.
  8. Bake 15 to 20 minutes, until the cheese is melted. Let stand for 5 minutes and then slice and serve.
  9. Garnish with fresh chopped basil.

Here are more detailed step-by-step instructions.

Step One: Cook the Pasta

The most complicated part of this recipe is boiling the pasta. Follow the package instructions on your spaghetti to do this, cooking it until tender.

Step Two: Vegan Ricotta Cheese

Make the faux ricotta cheese by combining silken tofu and the other ingredients in a blender or food processor. Pulse until the ricotta is smooth.

Step Three: Assemble and Bake

A bowl of cooked pasta sits on a white kitchen towel. Next to it is a food processor bowl with the tofu and spinach already pulsed. Next to these is a plate with Yves veggie crumbles and the container it came in.
  1. Once the pasta is done, drain the liquid and add half of the ricotta mixture to the pasta. Stir until all the pasta is coated. Press this into a prepared pie plate.
  2. To the remaining ricotta mixture in the food processor, add the pressed spinach. Pulse a few times until combined, leaving a marbled look. Spoon this over the pasta in the pie dish.
  3. Stir together the veggie crumbles and the marinara sauce and pour this over the ricotta layer.
  4. Top with shredded vegan mozzarella.
  5. Bake 15 to 20 minutes until the cheese is melted. Let the dish stand for 5 to 10 minutes, and then slice and serve.
  6. Garnish with fresh chopped basil.

Storage Tips

Store any leftovers in an airtight container in the fridge where it will keep up to 5 days. It can be frozen for up to 2 months.

Serving Suggestions

This dish comes together so fast, the next thing you know, you’ll be sitting down to a slice of delicious vegan spaghetti pie. I like to serve this with the following:

I also sprinkled the top with fresh basil. That’s because we’ve got the herb garden back in action and there’s nothing like the flavor of fresh basil, especially when you’ve gone and picked it from your own garden. Makes me happy every time!

We look down at a pie pan full of vegan spaghetti pie, freshly pulled from the oven and sitting on a white kitchen towel. There's fresh basil and cherry tomatoes arranged on the dark counter and a bowl of additional sauce.

Can I tell you a secret about vegan cooking? Most of the veggie meats come pre-cooked so that means you don’t have to waste precious moments on that step in the process.

So, one awesome advantage to vegan cooking is you don’t have to cook veggie soy crumbles separately from everything else. You also don’t have to dispose the resulting grease, etc. You simply open the package and add it to the red sauce to make a nice, flavorful, plant-based meaty red sauce.

A slice of vegan spaghetti pie sits on a plate. You can see layers of spaghetti, spinach, red sauce, and melted cheese on the top. Behind it is the entire dish with a slice removed. There's fresh basil and tomatoes beside it.

Check out the Namely Marly resources for vegan diets.

More Vegan Pasta

If you love this vegan spaghetti pie, you’ll want to try these amazing vegan pasta recipes, too!

A pie plate full of vegan spaghetti pie with melted vegan cheese on top sits on a dark countertop. There are fresh cherry tomatoes sitting around the the dish, with fresh basil and a bowl full of pasta sauce in the background.

Vegan Spaghetti Pie

A simple recipe with tantalizing taste, create this crowd-pleasing easy vegan spaghetti pie in around 30 minutes and enjoy the oohs and ahhs from your family!
5 from 3 votes
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 467kcal

Ingredients

Pasta

  • 6 oz uncooked spaghetti

Vegan Ricotta

  • 15 oz package extra firm silken tofu
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon dried ground basil
  • 1 teaspoon garlic powder
  • tablespoons mild yellow miso paste*

Spaghetti Pie Assembly

  • 12 oz veggie crumbles (see notes)
  • cups dairy-free meat-free marinara sauce
  • 10 oz package frozen spinach thawed & squeezed dry
  • 2 cups vegan mozzarella
  • Fresh basil pieces for garnishing

Instructions

  • Heat your oven to 375°F. Spray a 9" pie pan** with vegetable cooking spray.

For the Pasta:

  • Cook pasta according to package directions.

For the Vegan Ricotta:

  • Place the tofu, olive oil, nutritional yeast flakes, dried basil, garlic powder, and miso paste in a food processor. Pulse until smooth. Stir in one cup of vegan mozzarella cheese.

For the Spaghetti Pie Assembly:

  • Once pasta is done, drain the liquid and add half of the ricotta mixture to the pasta. Stir until all the pasta is coated. Press into your prepared pie plate.
  • To the remaining ricotta mixture add the thawed, pressed frozen spinach. Pulse a few times until combined, leaving a marbled look. Spoon this over the pasta in the pie dish.
  • In a bowl stir together the veggie crumbles and the marinara sauce. Pour this over the ricotta layer.
  • Top with shredded vegan mozzarella. Bake 15 to 20 minutes, until the cheese is melted. Let stand for 5 minutes and then slice and serve.
  • Garnish with fresh chopped basil.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Notes

* We buy miso paste in the health food section of our grocery store. If you don’t have it, you can add a teaspoon of salt. *This makes a very high dish in a 9″ pie pan. Alternatively, you can use a deep-dish pie pan or a 9×13″ casserole dish.
The tofu, oil, nutritional yeast flakes, basil, garlic, and miso is used to create tofu-based ricotta. If you prefer a non-soy based ricotta, feel free to use a nut-based cream in place of the tofu. You can create a nut-based cream by soaking 1 cup of cashews in water overnight. Drain and serve the water and then place that in a food processor blender along with the other ingredients. Pulse and add reserved water until a spreadable consistency is reached.
For the veggie crumbles, you can use Gardien Crumbles, Better than Beef Crumbles, or Yves Meatless Ground Round. There are many to choose from these days!
Calories: 467kcal | Carbohydrates: 51g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Sodium: 610mg | Potassium: 394mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4155IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 6.6mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2021.

Disclosure: This post was sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand. I have been compensated for my participation. All opinions are my own.

9 Responses to Vegan Spaghetti Pie

  1. Avatar thumbnail image for MarlyTiffany Reply

    5 stars
    I rarely comment on recipe blogs, but man, this is super yummy!! My omni family loved it too. Thank you. The only change was using my own homemade almond ricotta, instead of tofu. So good!!

    • Avatar thumbnail image for MarlyMarly

      Tiffany! I’m so glad you left this comment! Means the world to me! And your homemade almond ricotta sounds fabulous! I will leave a note in the recipe that a person can substitute their own plant-based ricotta in place of the tofu. Great idea!

  2. Avatar thumbnail image for MarlyJaclyn Reply

    5 stars
    Awesome!! Made this last night and hubby and I had leftovers for lunch today. Oh and I should mention our Greyhound polished off the remaining 2 pieces I had foolishly left on counter! Will definitely be making again and again. Thanks for sharing and Happy New Year!

  3. Avatar thumbnail image for MarlyRebecca Reply

    5 stars
    This was outstanding! I usually gravitate away from meat and cheese substitutes but I will be making this one often. Going to try it with spaghetti squash to save some carbs.

    • Avatar thumbnail image for MarlyMarly

      So glad you liked it, Rebecca! I love the idea of using spaghetti squash! Adee has been experimenting with that too, so we may have an adapted recipe to share soon.

  4. Avatar thumbnail image for MarlyKatie Reply

    This looks incredible! We can’t wait to give this a go!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Katie! I’ve been making a variation of this using ziti noodles for so long, I decided it would work perfectly as a spaghetti pie! Hope you love it as much as we do!

  5. Avatar thumbnail image for MarlyRebecca Liebes Reply

    When do you add the miso?

    • Avatar thumbnail image for MarlyMarly

      Great catch, Rebecca. The miso has been added to the steps in the recipe. It becomes part of the tofu mixture. I like adding miso to silken tofu and it creates a nice ricotta taste!

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