Published August 3rd, 2021 on Nikki Vegan
A cheesy vegan baked spaghetti pie with homemade tofu ricotta, vegan mozzarella, and parmesan. It tastes a lot like lasagna – and it can be sliced and served in a similar way – but it’s much quicker and easier to make since there’s no layering.
This Baked Spaghetti Pie is also very customizable – add in your favorite veggies, lentils, meatless meatballs or sausage, or throw in a handful of black olives for some salty richness that compliments the 3 cheese blend!
- Spaghetti: Good old fashioned spaghetti is a budget friendly pantry staple that I always keep on hand in my vegan kitchen!
- The Secret Sauce: The secret to this sauce is adding 1/2 cup of the pasta cooking water to a jar of store-bought pasta sauce. This will create a sauce that perfectly coats each noodle and holds the pie together without the use of eggs.
- Vegan Ricotta: We’re using this recipe for this Baked Spaghetti Pie. It’s easy to make, costs less than $2 for the whole batch, and it’s rich in plant based protein and minerals. Store-bought vegan ricotta can also be used. Kite Hill makes a nice one.
- Vegan Mozzarella and Vegan Parmesan: Any brand you like will work for this! I used Daiya Mozzarella and VioLife Parmesan.
The process is simple, just mix the spaghetti with pasta sauce and vegan parmesan cheese. Then top with my protein-rich vegan ricotta cheese and a generous sprinkle of shredded mozzarella.
Bake until the cheese is nicely melted and the top golden brown. Just like with lasagna, the crispy edges are the best part!
Slice and serve along with a simple green salad and maybe some homemade garlic bread and a glass of Italian vegan wine like this one for the ultimate Italian-Restaurant-At-Home experience!
I recently worked with Kind of Wild Wines over on my YouTube channel and I fell in love with their range of certified vegan, organic, eco-friendly wines.
Click the video below for more info and click here to browse Kind of Wild Wines Use code NIKKIVEGAN15 to save 15% off your order.
Discover our Montepulciano d’Abruzzo D.O.C.
Montepulciano d’Abruzzo D.O.C.
We stumbled upon this lovely and expressive Montepulciano hailing from the back of the boot, right off the Adriatic Sea. An exhilarating bouquet of ripe cherry mingles with dried red roses and spice notes. The palate shows juicy length which develops with a toasted oak finish. Lay back in your hammock and shoot the breeze and you’ll be saying “tutto bene” like a local.