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!
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!
What Makes This Recipe Shine?
- 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.
Key Ingredients
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, including substitution ideas:
- Spaghetti — You’ll need an 6-ounce box of uncooked spaghetti. Use whole wheat spaghetti to make this dish healthy.
- 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
- Cook pasta according to package directions.
- Make the vegan ricotta by pulsing the ingredients in a food processor.
- Stir in half of the ricotta with the cooked and drained pasta and press it into a pie pan.
- Add pressed tofu into the food processor with the remaining ricotta and pulse to combine.
- Spoon the spinach ricotta over the pasta in the pie dish.
- Stir together the veggie crumbles and the marinara sauce and pour it 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.
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
- 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.
- 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.
- Stir together the veggie crumbles and the marinara sauce and pour this over the ricotta layer.
- Top with shredded vegan mozzarella.
- Bake 15 to 20 minutes until the cheese is melted. Let the dish stand for 5 to 10 minutes, and then slice and serve.
- 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.
Can you Make Spaghetti Pie Without Eggs?
If you’re used to making spaghetti pie with meat and dairy and eggs, it may be a shock to learn those ingredients are not necessary. What holds the baked spaghetti together if you’re not using eggs?
There are plenty of ingredients in vegan spaghetti pie that act as a binding agent. These are:
- Pasta — Regular pasta and even gluten-free pasta has starch. This starch releases as the pasta bakes and helps bind the dish together.
- Tofu — We’re making vegan ricotta out of tofu. This tofu ricotta is distributed throughout the cooked spaghetti and once baked, helps create the perfect baked pasta texture.
- Vegan Cheese — The vegan cheese melts as the dish bakes, creating the perfect slice.
Reader Reviews
★★★★★
Tiffany
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!
What to Serve with Vegan Baked Spaghetti
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:
- Vegan Caesar Salad
- Steamed Broccoli
- Vegan Garlic Bread
- Balsamic Green Beans
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!
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.
Check out the Namely Marly resources for vegan diets.
More Vegan Pasta
If you love this vegan spaghetti pie reco[e, you’ll want to try these amazing vegan pasta recipes, too:
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Vegan Baked Spaghetti Pie
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
- 1 ½ tablespoons mild yellow miso paste*
Spaghetti Pie Assembly
- 12 oz veggie crumbles (see notes)
- 1 ½ 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/190°C. 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
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Notes
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. I was compensated for my participation. All opinions are my own.
I make this recipe all the time. My family loves it!
I’m so glad you like this spaghetti pie, Melanie. It’s one of our favorites, too!
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!!
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!
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!
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.
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.
This looks incredible! We can’t wait to give this a go!
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!
When do you add the miso?
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!