This easy Vegetarian Baked Million Dollar Spaghetti Casserole is a comfort food winner.  It's a cross between lasagna and baked spaghetti, it's packed full of vegetables, but since it features 5 different cheeses you might never know it!  #vegetarian #comfortfood #vegetariancasserole #spaghetti #milliondollarspaghetti #makeaheadmeal #freezermeal #vegetarianfreezermeal #kidfriendly
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5 from 8 votes

Vegetarian Baked Million Dollar Spaghetti

This Vegetarian Baked Million Dollar Spaghetti is a cross between baked spaghetti and lasagna.  It features five different cheeses, but is packed with vegetables.  It's a hearty dish that can easily be made in advance, and will feed a crowd!
Course: Dinner
Cuisine: American, Vegetarian
Servings: 12 servings
Calories: 379kcal

Ingredients

  • 2 Tablespoons Olive Oil, for sauteing May use more or less as needed
  • 1 Large Onion, diced
  • 1 Large Poblano Pepper, or two small, diced May also substitute a green bell pepper if you want less heat
  • 2 Whole Field Roast Chipotle Vegetarian Sausages, sliced May omit. It's tasty without! May also use Field Roast Italian sausages if your prefer a milder version.
  • 1 Cup Zucchini, diced
  • 1 Cup Squash, Diced
  • 1 Cup Mushrooms, sliced May omit if you don't like mushrooms
  • 4 Cloves Garlic, minced
  • 1 28 ounce Can of Whole Tomatoes
  • 1 14 ounce Can of Fire Roasted Tomatoes
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Oregano
  • 1 Tablespoon Basil
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Crushed Red Pepper Optional - if you don't like spicy foods, you can omit this.
  • 1 Package Spaghetti Noodles, cooked according to package directions
  • 8 ounces Shredded Mozzarella
  • 8 ounces Ricotta
  • 8 ounces Sour Cream
  • 8 ounces Mixed Italian Cheeses (I use a blend of parmesean, fontina, and asiago)

Instructions

  • In a medium to large pot, saute onions and peppers until they soften.
  • Add zucchini, squash, and chipotle or Italian veggie sausage if using.  Saute until soft, then add mushrooms.  Saute until mushrooms release their liquid.
  • Add fresh minced garlic and saute for no more than one minute.
  • Add whole tomatoes, tomato paste, and fire roasted tomatoes.
  • Add salt, pepper, basil, oregano, and crushed red pepper, if using.
  • Reduce heat to medium low, and let sauce simmer.  Stir every few minutes.
  • While your sauce is simmering, combine sour cream and ricotta in a small bowl.  Whisk to combine.
  • Set a large pot of boiling water on your stove, and prepare your spaghettin noodles according to package directions.  
  • Preheat oven to 350 degrees.
  • After about 20 minutes, or once the tomateos in your sauce have started to break apart you sauce should look sauce like - though you can leave it chunkier if your prefer.  Alternatively, you may cook it longer for a thinner sauce.
  • Toss spaghetti noodles with the sauce.
  • Layer half of the noodles in the 9x13 pan.
  • On top of your half, use a spoon and spread the sour cream/ricottta mixture.  Then top with half of your mozzarella and mixed cheese blend.
  • Place the remaining half of your noodles on top of the cheese and sour cream/ricotta layer.  
  • Finish by topping the final layer with your remaining sour cream and ricotta, and your remaining cheeses.
  • Sprinkle the top with a little more basil and oregano.  At this point, the spaghetti can be refrigerated until the next day, or you can put it right into the oven.
  • Bake at 350 until heated through, and the top is golden brown and bubbly.