Spaghetti Bake Casserole

This non-dairy spaghetti bake is a flavorful casserole perfect for cold nights. Packed with hearty pasta and meat, a savory tomato-based sauce, and a delicious dairy-free topping. It is versatile, warm and delicious, and makes great leftovers. Casseroles are such easy, family-friendly weeknight meals that everyone will love – and this spaghetti bake makes excellent leftovers.

For this recipe, I typically make 2 smaller casserole dishes, one for my daughter, and one for the rest of the family, but I have written it out to fill a regular 9×13 casserole dish.

Ingredients

1 tbsp cooking oil such as vegetable oil, coconut oil, or the like.

2 servings of spaghetti pasta – see this guide for reference when measuring pastas. how to measure pasta: Instructions For Al Dente Pasta | Barilla Canada

2 cups spaghetti sauce or marinara sauce (non-dairy)

1 pound ground beef or ground turkey

1 small white or yellow onion, chopped

Optional add-ins – a half cup of chopped mushrooms, and half cup of chopped bell pepper

2 to 3 cloves garlic, minced

1 cup non-dairy mozzarella cheese 

1 cup non-dairy cheddar cheese 

1 cup non-dairy sour cream 

Salt, pepper to taste

Directions:

Preheat oven to 350 degrees F

In a large pot of boiling water, cook spaghetti until tender, for between 8 and 10 minutes.

While the pasta is cooking, in a large frying pan, add 1 tbsp oil and then  round beef or turkey. Cook meat, stirring and turning over meat, until no longer pink.

Add in chopped onions and garlic and stir together. Cook for 2 to 4 minutes.

Stir in spaghetti sauce and stir to combine. Add spices and allow to cook for another 2 minutes.

In a 9×13 casserole dish, layer the bottom with cooked spaghetti.

Layer the meat and vegetable mixture on top of the spaghetti and spread to fill the pan.

In a small bowl, combine both cheeses together, mix in non-dairy sour cream, and then spread the mixture across the top of the casserole dish.

Bake at 350 degrees F for 20-25 minutes, until cheese has melted.

Spaghetti Bake Casserole

This non-dairy spaghetti bake is a flavorful casserole perfect for anyone avoiding dairy. Packed with hearty pasta and meat, a savory tomato-based sauce, and a delicious dairy-free topping. It is versatile, warm and delicious, and makes great leftovers. Casseroles are such easy, family-friendly weeknight meals that everyone will love – and this spaghetti bake makes excellent leftovers.

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Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 1 tbsp cooking oil
• 2 servings spaghetti pasta – see this guide for reference when measuring pastas. how to measure pasta: Instructions For Al Dente Pasta | Barilla Canada
• 2 cups spaghetti sauce or marinara sauce non-dairy
• 1 pound ground beef or ground turkey
• 1 small white or yellow onion chopped
• 2 to 3 cloves garlic minced
• 1 cup non-dairy mozzarella cheese Daiya
• 1 cup non-dairy cheddar cheese Daiya
• Salt pepper to taste

Instructions

 

• Preheat oven to 350 degrees F
• In a large pot of boiling water, cook spaghetti until tender, for between 8 and 10 minutes.
• While the pasta is cooking, in a large frying pan, add 1 tbsp oil and then ground beef or turkey.
• Cook ground meat, stirring and turning over meat, until no longer pink, about 8 to 10 minutes.
• Add in chopped onions and garlic and stir together. Cook for 2 to 4 minutes.
• Stir in spaghetti sauce and stir to combine. Add spices and allow to cook for another 2 minutes.
• In a 9×13 casserole dish, layer the bottom with cooked spaghetti.
• Layer the meat and vegetable mixture on top of the spaghetti and spread to fill the pan.
• In a medium bowl, combine both cheeses together, and then spread the cheese across the top of the casserole dish.
• Bake at 350 degrees F for 20 minutes, until cheese has melted.

Keyword Casserole, dinner, homemade, non dairy