A couple months ago I saw a social media post about spaghetti noodles in a casserole dish. I was intrigued and made the simple recipe that consisted of spaghetti, sauce, faux cheese, and faux meatballs. It wasn’t great, but it was easy and had potential. The original post said it was a family favorite from childhood. My turn to make it awesome!
I layered ingredients like I would for a lasagna, but it took several attempts to make this more nutritious while still easy. I also named it spaghetti pie.
What is needed:
- One package of whole grain spaghetti. I used quinoa pasta since that is what I had at home
- One package of plant-based mozzarella cheese. I used Daiya
- One bag plant-based meatballs or sausage. I used Gardein sausage because that is what I could find (still in pandemic after all). If using meatballs, cut them in half
- One bunch kale, stems removed and coursely chopped
- One large red onion, diced
- One pint mushrooms, sliced
- One jar vegan spaghetti sauce
- One can tomato sauce
What to do:
- Preheat oven to 450
- Pour a generous amount of tomato sauce into the bottom of a casserole dish long enough for spaghetti
- Layer 1/3 of spaghetti flat as next layer. Don’t bunch the spaghetti or it will cook into a clump
- Layer half the onion, mushroom, and kale
- Layer half the meatballs
- Layer 1/4 of the cheese
- Pour rest of tomato sauce over
- Layer next 1/3 of spaghetti and other half of all vegetables and meatballs
- Layer another 1/4 of cheese and about 1/2 the jar of spaghetti sauce
- Layer final 1/3 of spaghetti, pour over the rest of the spaghetti sauce and top with remaining 1/2 of cheese
- Place in oven and bake for 40 minutes
The pie will be crispy on top with all the sauce bubbling around the edges. Let cool for about five minutes before serving to help avoid any burning accidents.
Hubby scarfed this down and finished the leftovers the next day for lunch. Yummers!