Loaded Vegetable Spaghetti Bake
Loaded vegetable Spaghetti Bake is packed with hearty, flavorful vegetables including onion, olives, eggplant, zucchini and mushrooms. Bet you won't miss the meat!
Servings: 9
Calories: 438kcal
Ingredients
- 1 pound spaghetti noodles
- 24 ounces marinara or pasta sauce homemade or store-bought (3 cups)
- 1 teaspoon Italian seasoning blend
- 1 large sweet onion diced
- ¼ cup pitted kalamata olives minced (10oz or 30g)
- ½ cup fresh shredded Parmesan cheese (1 ½ oz or 43g)
- 1 ½ pounds eggplant peeled and cut into 1/2-inch cubes (about 5 cups)
- 1 ½ pounds zucchini cut into 1/2-inch pieces (about 5 cups)
- 12 ounces mushrooms sliced
- 6 tablespoons olive oil divided
- 4 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes (optional)
- salt and pepper
- 3 cups water
- 8 ounces shredded mozzarella cheese or more to taste
- 2 tablespoons chopped fresh basil leaves
Instructions
- Preheat oven to 375°F.
- Lightly coat a deep 13 by 9-inch baking dish with vegetable cooking spray. Break the spaghetti noodles in half and layer in the prepared pan. Pour the marinara over the noodles. Sprinkle the Italian seasoning, diced onions, olives and Parmesan on top of the sauce. Set aside.
- In a large bowl toss the eggplant with 1 teaspoon salt. Line a microwave safe plate with a few layers of paper towels or paper coffee filters. Lightly coat with vegetable cooking spray. Spread the eggplant in an even layer over the paper towels. Wipe out the bowl and set aside.
- Microwave the eggplant, uncovered, until dry to the touch and slightly shriveled, about 10 minutes tossing halfway through cooking. Return the eggplant to the large bowl and add the zucchini.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add half the eggplant mixture. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook stirring occasionally until the vegetables are lightly browned, about 8 minutes. Make an opening in the middle of the skillet and add 1/2 tablespoon oil, half the garlic and the red pepper flakes. Mash the garlic with a spatula and cook until fragrant, about 1 minute. Stir to combine the garlic and vegetables together. Transfer the mixture to the baking dish with the spaghetti.
- Repeat by adding 2 tablespoons olive oil and remaining squash and eggplant. Cook until browned then add another 1/2 tablespoon oil and the remaining garlic. Cook until fragrant then stir to combine. Transfer to the baking dish.
- In the now empty skillet add the remaining 1 tablespoon of olive oil. Once shimmering, add the sliced mushrooms and cook undisturbed until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released, then evaporates, and the mushrooms are all well browned. Transfer to the casserole dish with the other vegetables.
- Add 3 cups of water to the vegetable spaghetti mixture. Stir gently to combine. Cover with foil and bake at 375°F for 30 minutes. Remove from the oven and stir to combine. Cover again and continue baking for another 15 to 20 minutes. Remove the foil, top with mozzarella and bake uncovered for an additional 10 minutes or until the cheese is melted.
- Cool on a wire rack for 15 minutes before serving. Sprinkle with fresh basil and serve.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Add a few tablespoons of water to each individual serving and rewarm on 50% power in the microwave until hot.
Nutrition
Calories: 438kcal | Carbohydrates: 52g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 24mg | Sodium: 682mg | Potassium: 882mg | Fiber: 7g | Sugar: 10g | Vitamin A: 768IU | Vitamin C: 23mg | Calcium: 248mg | Iron: 2mg