Meatless Spaghetti Casserole

READY IN: 45mins
Recipe by JenniferK2

I got this yummy dish from Taste of Home Magazine.

Top Review by newspapergal

DH & I really liked this. I sauteed the onion & garlic (along with some sliced mushrooms) in a bit of olive oil while the pasta was cooking. I also halved the mozzarella. I love cheese, but 1.5 cups of it plus the parmesan & ricotta was plenty. When I tossed the pasta with the sauce, I thought it looked too saucey, but once it baked up, the sauce-noodle ratio was perfect. The leftovers also reheated really well.

Ingredients Nutrition


  1. Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
  2. Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
  3. Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
  4. Cover; bake at 350° for 40-45 minutes or until heated through.

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