This easy little baked spaghetti dish is warming, filling comfort food at its best.
Simple to make it can be on your table in less than an hour if you’re organised, longer if you natter on and faff about a bit like I do.
It has swiftly become a family favourite and I’m planning to ring the changes with other vegetables, maybe some mushrooms (don’t tell Bonus Boy – he’s not a fungi fan, yet).
You could make it in one big dish but I love family meals with a sense of occasion, even on a week night, and I think your own individual baked spaghetti, piping hot from the oven is a very lovely thing.
How To Make Baked Spaghetti with Eggs
Baked spaghetti is a lovely, simple midweek family meal and it’s very easy to make.
For a full, printable recipe card see the end of this post.
If you would like a few extra hints and tips to make cooking a spaghetti bake even easier, read on!
- Make sure you preheat your oven so you are ready to go.
- Grease your oven dish or dishes well so that you aren’t fighting baked on pasta later on!
- A whisk is your friend when you are making any roux based sauce. It helps remove any stubborn lumps. If the worst comes to the worst, pour your lumpy sauce into a food processor or blender and whizz the lumps away, no one will know!
How To Make Vegan Baked Spaghetti without Eggs!
Try as I might, I can’t directly replace the baked eggs in this dish to make it vegan. However, here are some alternatives which we love!
- Chopped, fried mushrooms stirred into the pasta and sauce.
- Cubes of seasoned and fried tofu popped on top and baked.
- Diced courgettes and peppers, fried and stirred through with the spinach.
A vegan cheese sauce is very easy to make. I simply replace the dairy milk with a plant based alternative and add nutritional yeast, Dijon mustard and soya sauce to taste in place of the cheese. Alternatively just replace the dairy cheese with your favourite vegan cheese – we like Violife mature.
More Easy Midweek Meals
If you are looking for easy midweek meals to make from scratch you might also like:
- Lentil Bake with a Savoury Nut Crumble Topping
- Easy Vegan Chilli
- Vegan Sausage Casserole
- Easy Lentil Meatballs with Fresh Tomato Sauce
- Vegan Mushroom Stroganoff with Mustard Mash
Baked Spaghetti with Eggs and Spinach
- 200 g dried pasta I used tagliatelle but spaghetti or linguini would be just as good
- 2 free range eggs
- 75 g fresh baby spinach washed
- 1 large clove of garlic minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp plain flour
- 200 ml vegetable stock
- 2 tbsps grated vegetarian cheddar a pinch of freshly grated nutmeg
- black pepper
- a little vegetarian parmesan style cheese
- Preheat the oven to 200°C, butter two individual oven proof dishes
- Cook the pasta for half the time suggested on the packet, drain well
- Melt the butter and olive oil in a large frying pan, add the garlic and fry gently for one minute
- Stir in the flour and cook for another minute
- Gradually add the stock, stirring all the time to avoid lumps (I usually whisk with a hand whisk)
- Bring to a gentle boil and then simmer for 5 - 10 minutes until thickened
- Stir in the cheddar and spinach and cook gently until the spinach has wilted
- Season with nutmeg and black pepper
- Fold in the pasta until it is coated with the sauce and then transfer evenly to your baking dishes
- Use a fork to part the pasta and make little nests for the eggs
- Break the eggs into the nest
- Sprinkle with the vegetarian parmesan, a little grated nutmeg and a twist of black pepper
- Bake in the preheated oven for 20-25 minutes until the eggs are cooked to your liking
- Serve piping hot, straight from the oven (warn small children not to touch the dishes/decant into a cool one)
This post was updated in January 2021 as part of my ongoing process of updating and improving my recipes. I aim to veganise/offer a vegan alternative to as many of my older recipes as possible