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