Jess Delicious Spaghetti Bake is made with my love for lasagna and spaghetti. When you can’t choose which one you want more, why not have a hybrid of both! I love the ricotta and baked melty cheesy goodness of lasagna and I love spaghetti noodles. I have found gluten free spaghetti noodles to be much better then lasagna noodles. This is a dish that bring out the quality of both. Spaghetti bake is both hearty and comforting. A perfect meal for a cold, blustery day.
Tips For Making Jess Delicious Spaghetti Bake
Noodles
I would cook your spaghetti noodles al dente when you cook them. They will cook more when you bake them all together and you don’t want them to be too squishy. I use https://thrivemarket.com/p/bionaturae-organic-gluten-free-spaghetti
Sauce
To make your sauce you want to saute your onions and garlic first. Add in the Italian seasoning and then your red pepper flakes Deglaze your pan with balsamic vinegar. Then add in your chopped mushrooms and meat substitute.
I use Beyond meat ground beef because it is gluten free and uses pea protein. Any meat substitute will work. You can also omit the meat substitute and just double up on mushrooms.
Add in your marinara of choice. Let it simmer for 10 minutes. Add in you brown sugar. Let it disintegrate. Once your sauce is ready, pull off the stove and add in your fresh basil.
Add it to the cooked noodles.
Ricotta
If you are looking for an amazing dairy free ricotta. Kite Hill has it. It’s perfectly creamy and tart. I like to add a egg to my ricotta so it sets when you cook your bake. If you don’t eat eggs you can sub 4 tablespoons of aquafaba. Mix the mixture together well.
Assembly
Once you are ready to assemble you bake. Spray your pan with baking spray. I like using a 9 x 13 pyrex baking pan
Add in half of the spaghetti. Make sure it is evenly distributed.
Smear your ricotta mixture on top. Spread it evenly.
Top with remaining spaghetti. Pack it down.
Add the shredded mozzarella on top. I use Miyokos Mozzarella wheel and shred it myself. But there are tons of great pre shredded dairy free alternatives like Follow Your Heart and Violife.
Bake for 45 minutes or until cheese is brown and melted.
Pull out and let sit for 10 minutes to set before cutting into it.
Jess Delicious Spaghetti Bake
Ingredients
- 1 Box Spaghetti
- 1 Jar Marinara
- ½ Yellow Onion Diced
- 2 Garlic Cloves Minced
- 1 Cup Shiitake Mushrooms Sliced
- 1 Lbs Beyond Meat or Preferred Ground Meat
- 1 Container Kite Hill Ricotta or Preferred Ricotta
- 1 Egg Beaten For Vegan use 4 tbsp Aquafaba
- ½ Cup Fresh Basil Chopped
- 1 Tbsp Brown Sugar
- 1 Tsp Red Pepper Flakes
- 1 Tbsp Italian Seasoning
- 2 Tbsp Oil
- 2 Tbsp Balsamic Vinegar
- 2 Cups Shredded Mozzarella or preferred dairy free substitute I used Miyokos Mozzarella
Instructions
- Preheat oven to 400 degrees.
- Start by boiling water. Add in spaghetti noodles and a pinch of salt. When noodles are done, strain and rinse and put aside.
- On medium high heat add oil to a large saute pan.
- Add in diced onions, minced garlic and shiitake mushrooms.
- Saute for a minute and then add in the ground beef.
- Break up beef with a spatula and let in brown.
- Add in the red pepper flakes, Italian Seasoning.
- Now add the marinara.
- Add in the brown sugar and balsamic vinegar and let it simmer for 5 minutes.
- Finally add in fresh chopped basil and pull off the heat.
- Add the noodles to the sauce and combine.
- Mix ricotta and 1 beaten egg in a bowl.
- Now you can assemble. Take a 9 x 13 pan. On the bottom you want to layer ½ the noodle mixture.
- Now do a layer of ricotta and then top with the other half of the spaghetti noodles.
- Top with shredded mozzarella to it.
- Put it in the oven and bake for 45 minutes or until cheese is melted and brown on top.