Jen's Southwestern Baked Spaghetti Vegetarian Vegan

Experience a burst of bold flavors with Jen's Southwestern Baked Spaghetti, a vibrant vegetarian and vegan twist on classic comfort food! This hearty recipe combines tender spaghetti—perfectly customizable with gluten-free or regular noodles—and a zesty medley of sautéed red onions, tri-colored bell peppers, black beans, fire-roasted tomatoes, and sweet corn. Seasoned with smoky paprika, chili powder, and cumin, the dish is layered with rich, southwestern-inspired spices before being baked to golden perfection. Topped with optional vegan shredded cheese and fresh cilantro, this easy-to-make casserole is ideal for weeknight dinners or meal prep. Wholesome, plant-based, and completely dairy-free, it’s a deliciously satisfying dish for everyone at the table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 12 oz Spaghetti (gluten-free or regular, as preferred)
• 2 tbsp Olive oil
• 1 medium Red onion, diced
• 2 medium Bell peppers, diced (use a mix of red, yellow, and green)
• 3 cloves Garlic, minced
• 15 oz Canned black beans, drained and rinsed
• 15 oz Canned fire-roasted diced tomatoes
• 1 cup Canned corn, drained (or frozen corn, thawed)
• 1.5 cups Tomato sauce
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 0.5 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro, chopped (for garnish, optional)
• 1 cup Vegan shredded cheese (optional, for topping)

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

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

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell peppers, and sauté for 5-6 minutes, until softened.

Step 4

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

Step 5

Stir in the black beans, fire-roasted diced tomatoes, corn, tomato sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well and let the mixture simmer for 5 minutes, allowing the flavors to meld together.

Step 6

Add the cooked spaghetti to the skillet and gently toss to combine with the sauce until evenly coated.

Step 7

Transfer the spaghetti mixture to the prepared baking dish. Spread it out evenly.

Step 8

If using, sprinkle the top with vegan shredded cheese.

Step 9

Bake in the preheated oven for 20-25 minutes, until the cheese (if used) is melted and bubbly or the dish is heated through.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped cilantro, if desired, before serving.

Nutrition Facts

Serving size	(2415.2g)

Amount per serving	% Daily Value*
Calories	2107.7

Total Fat 70.9g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5773.6mg	0%
Total Carbohydrate 312.3g	0%
Dietary Fiber 57.3g	0%
Total Sugars 55.8g
Protein 67.7g	0%

Vitamin D 0IU	0%
Calcium 1210.6mg	0%
Iron 19.3mg	0%
Potassium 3507.6mg	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: 29.6%

Protein: 12.5%

Carbs: 57.9%