Meatless Monday just got a little more magnificent! Okay, so it doesn’t really matter what day it is, this Meatless Spaghetti Bake will forever be delicious. It’s creamy, it’s tender, it’s cheesy. What’s not to love? We should also say it’s a breeze to make, which means it’s perfect for whenever your pasta craving calls! Meatless Spaghetti Bake keeps things simple, and we can never argue with that!
Ingredients
- 16 ounces spaghetti
- 6 cups spaghetti sauce, divided
- 1 large egg
- 1/2 cup milk
- 2 1/2 cups mozzarella cheese, shredded
- basil leaves, to taste, torn, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large pot of salted boiling water, cook the spaghetti for 2 minutes less than what the package directions recommend for al dente. Drain well.
Step 4 –Pour 2 cups of the spaghetti sauce into the bottom of the prepared baking dish.
Step 5 –In a large mixing bowl, add the egg and the milk and beat to combine.
Step 6 –Add 3 cups of the spaghetti sauce to the egg mixture and mix well.
Step 7 –Add the cooked spaghetti to the egg mixture and stir well to coat. If the spaghetti mixture appears dry, add the remaining spaghetti sauce and mix well.
Step 8 –Spread the spaghetti mixture over the sauce layer in the baking dish, then sprinkle with the mozzarella cheese.
Step 9 –Bake the spaghetti casserole until bubbly and the cheese is golden-brown, about 30-40 minutes.
Step 10 –Let the spaghetti bake rest for 10 minutes.
Step 11 –Serve the spaghetti bake garnished with the basil.
