Dairy-Free Baked Spaghetti

Indulge in the comforting flavors of this Dairy-Free Baked Spaghetti, a wholesome twist on a classic family favorite. Perfect for those avoiding dairy, this recipe features al dente spaghetti coated in a rich, meaty tomato sauce made with ground turkey or beef and seasoned with fragrant herbs like oregano and basil. A creamy, plant-based sauce crafted from almond milk, nutritional yeast, and cornstarch brings luscious depth without the need for cheese. Layered and baked to perfection, this hearty casserole is a crowd-pleaser that’s easy to prepare, ready in just an hour, and serves six generously. Ideal for weeknight dinners or meal prep, this dairy-free delight is sure to satisfy cravings while keeping things light and nutritious. Garnished with fresh parsley for a pop of brightness, it’s a comforting dish everyone can enjoy!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz Spaghetti
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 1 lb Ground turkey or beef
• 28 oz Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Nutritional yeast
• 0.25 cup Fresh parsley, chopped
• 1 cup Almond milk or other plant-based milk
• 1 tablespoon Cornstarch
• 0.25 teaspoon Red pepper flakes

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

Step 4

Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 5

Add ground turkey or beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked.

Step 6

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld.

Step 7

In a medium bowl, whisk together almond milk and cornstarch until smooth. Slowly stir in the nutritional yeast to create a creamy sauce.

Step 8

Combine the cooked spaghetti with the meat sauce, mixing until well coated.

Step 9

Layer half of the spaghetti and sauce mixture into a greased 9x13-inch baking dish.

Step 10

Pour half of the almond milk sauce over the spaghetti layer.

Step 11

Repeat with the remaining spaghetti mixture and top with the remaining almond milk sauce.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 13

Remove the foil and bake for an additional 10 minutes, allowing the top to slightly brown and bubble.

Step 14

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2078.5g)

Amount per serving	% Daily Value*
Calories	1945.8

Total Fat 77.2g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 3930.0mg	0%
Total Carbohydrate 185.4g	0%
Dietary Fiber 26.4g	0%
Total Sugars 45.5g
Protein 138.3g	0%

Vitamin D 100.0IU	0%
Calcium 966.5mg	0%
Iron 24.8mg	0%
Potassium 5158.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 27.8%

Carbs: 37.3%