Name: Baked Spaghetti
Cook time: 60 min
Ingredients: 16 oz Uncooked Spaghetti; 22 oz Arrabiatta Sauce; 3-½ C Water; ¼ C Tomato Paste; 1 each Yellow Onion (chopped); 4 Cloves Garlic (minced); 1 t Basil; 1 t Oregano; ½ t Salt; ¼ t Black Pepper; 1 t Red Pepper Flakes; ¼ C Vegan Butter; 2 Cloves Garlic (minced); ¼ C Flour; 1-½ C Soy Milk; 1 T Nutritional Yeast; ½ t Salt; ½ t Basil; ½ t Onion Powder; ¼ t Black Pepper

Baked Spaghetti

VegNews

Print Recipe

Cook Time 1

Servings 8 people

Ingredients

Spaghetti

16 oz Uncooked Spaghetti
22 oz Arrabiatta Sauce
3-½ C Water
¼ C Tomato Paste
1 each Yellow Onion chopped
4 Cloves Garlic minced
1 t Basil
1 t Oregano
½ t Salt
¼ t Black Pepper
1 t Red Pepper Flakes

Alfredo Sauce

¼ C Vegan Butter
2 Cloves Garlic minced
¼ C Flour
1-½ C Soy Milk
1 T Nutritional Yeast
½ t Salt
½ t Basil
½ t Onion Powder
¼ t Black Pepper

Instructions

Preheat oven to 375℉.

Spaghetti

In a large casserole dish, combine all ingredients. Mix well. Cover and bake 40 minutes. Stir half way through to prevent sticking

Alfredo

For the Alfredo sauce, melt butter in medium size pan over medium-high heat. Add garlic and cook 1 minute. Add flour and whisk in milk, nutritional yeast, salt, basil, onion powder, and pepper. Simmer and cook 5 minutes until thick.
After 40 minutes of cooking spaghetti, stir in Alfredo. Return to oven and bake covered another 10-15 minutes. Longer if using fettuccine noodles.
Cool 10 minutes and serve.

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