Name: Loaded Veggie Spaghetti Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz spaghetti (or pasta of choice); 2 tablespoons olive oil; 1 onion, chopped; 1 bell pepper, chopped; 1 zucchini, diced; 1 cup mushrooms, sliced; 2 cups spinach, chopped; 2 cloves garlic, minced; 1 (28 oz) can crushed tomatoes or 3 cups marinara sauce; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper, to taste; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Optional: 1/2 teaspoon red pepper flakes, 1 cup ricotta cheese, fresh herbs for garnish

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Loaded veggie spaghetti bake is my go-to comfort dish when I want something cheesy, hearty, and packed with vegetables. It takes the classic flavors of baked spaghetti and upgrades them with layers of sautéed veggies, savory tomato sauce, and melty cheese—all baked together into a bubbly, golden casserole. It’s a family-friendly meal that’s easy to prep, easy to love, and perfect for leftovers.

Why You’ll Love This Recipe

I love this recipe because it’s comforting like lasagna, but quicker and simpler to throw together. It’s loaded with colorful vegetables, making it a great way to sneak in more plant-based goodness without sacrificing flavor. The pasta is coated in rich sauce, layered with cheese, and baked until golden on top. It’s perfect for weeknights, meal prep, or feeding a hungry crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti (or any pasta of choice)
Olive oil
Onion (chopped)
Bell peppers (chopped)
Zucchini (diced)
Mushrooms (sliced)
Spinach (chopped)
Garlic (minced)
Crushed tomatoes or marinara sauce
Dried basil and oregano
Salt and pepper
Shredded mozzarella cheese
Grated Parmesan cheese
Optional: red pepper flakes, ricotta cheese, fresh herbs for garnish

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I cook the spaghetti until al dente, drain it, and set it aside.
In a large skillet, I heat olive oil and sauté onions, bell peppers, zucchini, and mushrooms until soft—about 7–8 minutes.
I stir in garlic and spinach, cooking for another 2 minutes until the spinach wilts.
I add crushed tomatoes or marinara sauce to the pan and season with basil, oregano, salt, and pepper. I let it simmer for 5 minutes.
I toss the cooked spaghetti with the sauce and veggies until everything is well coated.
I transfer half the pasta to the baking dish, sprinkle with some mozzarella and Parmesan, then layer the rest of the pasta on top. I finish with the remaining cheese.
I bake uncovered for 20–25 minutes, until bubbly and golden on top. I let it cool for a few minutes before serving.

Servings and timing

This recipe serves 6 to 8 people.
Total time is about 45 minutes:

20 minutes for preparation
25 minutes for baking

Variations

Sometimes I add ricotta cheese between the layers for a lasagna-like texture. I also like using whole wheat or gluten-free pasta. If I want to make it vegan, I use plant-based cheese and skip the Parmesan. I’ve even added lentils or chickpeas to the sauce for extra protein. For a spicy kick, I stir in crushed red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven at 350°F until warmed through. This dish also freezes beautifully—I let it cool completely, wrap it tightly, and freeze for up to 2 months. I reheat straight from frozen or thaw overnight first.

FAQs

Can I use other pasta shapes?

Yes, I often use penne, rotini, or rigatoni instead of spaghetti. Any shape that holds sauce well works here.

Can I make this ahead of time?

Absolutely. I assemble the bake, cover it, and store it in the fridge for up to 24 hours before baking. It’s great for meal prep.

How do I keep the pasta from getting mushy?

I cook the pasta until just al dente before baking so it doesn’t overcook in the oven.

What vegetables work best in this dish?

I use what I have—bell peppers, mushrooms, zucchini, spinach, and even broccoli or eggplant. It’s very flexible.

Can I add meat?

Yes, I sometimes add cooked ground beef, sausage, or shredded chicken to the sauce for a meatier version.

Conclusion

Loaded veggie spaghetti bake is one of those comforting, satisfying meals I can rely on any day of the week. With layers of saucy pasta, tender vegetables, and gooey cheese, it’s a crowd-pleasing dish that’s easy to make and even easier to love. Whether I’m feeding the family or prepping meals ahead, this bake always delivers big flavor with minimal effort.