Jens Southwestern Baked Spaghetti Vegetarianvegan Recipes

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VEGETARIAN BAKED SPAGHETTI



Vegetarian Baked Spaghetti image

Easy and delicious vegetarian baked spaghetti recipe with mushrooms, bell pepper, and onion.

Provided by Joy Shull

Categories     Main Dish

Time 40m

Number Of Ingredients 14

1 large onion, diced
8 large garlic cloves, minced
16 oz mushrooms, diced
1 green bell pepper, diced
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 teaspoons dried basil
1 teaspoon dried oregano
1 (25 oz) jar pasta sauce
1 cup parmesan cheese, freshly grated
1 1/2 cups shredded mozzarella cheese
1 teaspoon crushed red pepper flakes (optional - see notes)
16 oz whole wheat spaghetti

Steps:

  • Cook spaghetti according to package directions, set aside
  • Combine onion, garlic, mushrooms, green pepper, olive oil, sea salt, pepper, basil and oregano in a large skillet.
  • Sautee on medium high heat, stirring frequently for 10-15 minutes, or until mushrooms cook down and evaporate their liquid
  • Add pasta sauce to veggie mixture and stir to combine
  • Using a 9 X 13 baking dish, first lay down all of the cooked spaghetti on the bottom
  • Top spaghetti with 1/2 cup mozzarella and 1 cup of parmesan cheese
  • Pour sauce over top and mix up with tongs until well combined (add optional red pepper flakes here if desired)
  • Top with remaining 1 cup of mozzarella cheese sprinkled over the top
  • Bake at 450 degrees for 12-15 minutes, or until cheese is bubbly and starting to brown

Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 545 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

JEN'S SOUTHWESTERN BAKED SPAGHETTI (VEGETARIAN/VEGAN)



Jen's Southwestern Baked Spaghetti (Vegetarian/Vegan) image

Came up with this when I was craving a cheesy baked spaghetti. You can make this many different ways with any veggies/protein you want. I love this so much because it is so easy, economical and makes for AWESOME leftovers!

Provided by carolinajen4

Categories     Black Beans

Time 20m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 15

8 ounces spaghetti, cooked
1 (15 ounce) can black beans, rinsed and drained
1 cup corn (fresh, frozen, canned)
1 medium red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced (may use less, I love garlic!)
1/2 teaspoon cumin
1/2-1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
2 (8 ounce) cans tomato sauce
3/4-1 cup shredded cheddar cheese (or use Daiya)
1 tablespoon olive oil
cilantro, chopped

Steps:

  • Preheat oven to 425 degrees. Spray 9X13 casserole dish. Have cooked spaghetti ready to go.
  • Saute onion, bell pepper and garlic in olive oil until tender. Add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
  • Add black beans and corn to mixture. Cook for 2 minutes.
  • Add tomato sauce. Cook for 2 minutes.
  • Mix spaghetti with the bean/tomato mixture.
  • Spread into casserole dish.
  • Sprinkle with Daiya cheese or cheese.
  • Bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
  • Remove from oven and let stand for 5 minutes.
  • Top with cilantro and serve.

Nutrition Facts : Calories 288.5, Fat 3.8, SaturatedFat 0.6, Sodium 605.6, Carbohydrate 53.6, Fiber 8.4, Sugar 7, Protein 11.9

SOUTHWESTERN BAKED SPAGHETTI



Southwestern Baked Spaghetti image

This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only brought my lunch, but not on spaghetti day!

Provided by Kim D.

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces uncooked spaghetti
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

Steps:

  • Cook spaghetti per package direcions.
  • Combine milk and egg, mix well.
  • Combine drained spaghetti, milk and egg; mix well.
  • Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
  • Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
  • Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
  • Stir in tomato sauce and cook for 2 more minutes.
  • Spread meat mixture over spaghetti.
  • Sprinkle with cheese.
  • Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
  • Remove from oven and let stand for 10 minutes.

BAKED SPAGHETTI (CHEESY & SPICY)



Baked Spaghetti (Cheesy & Spicy) image

I know there are a lot of Baked Spaghetti recipes on Zaar, but this is one my sister and I came up with for our group study, and it was so good, I wanted to keep the recipe here. It makes a lot, but freezes well. You can also make it the night before and just pop it in the oven the next night.

Provided by Nimz_

Categories     One Dish Meal

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 21

1 lb lean ground beef (browned)
1 cup onion
1/2 cup sweet red pepper, chopped
1/2 cup green pepper, chopped
4 -6 garlic cloves, minced
1 tablespoon butter
2 (10 ounce) cans rotel (If you like it spicer, use 3 cans of Rotel and leave out the diced tomatoes. That is what I did when)
1 (14 1/2 ounce) can diced tomatoes
8 ounces sliced fresh mushrooms
1 (4 ounce) can sliced ripe olives, drained
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
12 ounces cooked and drained spaghetti
2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
2 cups shredded cheddar cheese
1 cup parmesan cheese, shredded
2 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup water
1 teaspoon salt
1/8 teaspoon fresh ground pepper
paprika

Steps:

  • Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
  • Add tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper and simmer for 10-15 minutes.
  • Place 1/2 of the spaghetti in a greased 13x9x3 inch dish.
  • Top with half the meat sauce mixture.
  • Sprinkle with 2 cups of Fiesta Blend Cheese.
  • Repeat layers.
  • After second layer of cheddar cheese, sprinkle all the parmesan cheese on top.
  • Mix soup with water and pour over casserole. I used my finger to spread evenly so not to disturbe the cheese.
  • Sprinkle with paprika to garnish.
  • Bake uncovered at 350 degrees for 35-40 minutes or until heated through.
  • NOTE: I believe because of all the cheese in this recipe, there is extra liquid/water after the spaghetti is cut and allowed to sit. Don't worry about it. When the remaining dish is stored, just drain off extra liquid. It does not affect the taste of the recipe.

Nutrition Facts : Calories 549.4, Fat 29.6, SaturatedFat 15.2, Cholesterol 92.8, Sodium 1609.4, Carbohydrate 39.9, Fiber 3.1, Sugar 6, Protein 31.8

SOUTHWESTERN SPAGHETTI



Southwestern Spaghetti image

Make and share this Southwestern Spaghetti recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 cup chopped onion
2 1/4 cups water
1 (15 ounce) can tomato sauce
1 -2 tablespoon chili powder (I like a strong chili flavor)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 (7 ounce) package thin spaghetti, broken into thirds
6 small zucchini, cut into chunks (1 lb.)
1 cup shredded cheddar cheese

Steps:

  • In a skillet, cook the ground beef and onion over medium heat, until the beef is browned; drain.
  • Remove beef mixture from skillet and keep warm.
  • In the same skillet, add water, tomato sauce, chili powder, garlic powder, salt, and cumin.
  • Bring to a boil.
  • Add spaghetti and stir to combine; return to a boil.
  • Boil for 6 minutes.
  • Add in the zucchini and cook for 5-6 minutes or until spaghetti and zucchini are tender, stirring often.
  • Add the cooked beef and stir to combine.
  • Sprinkle cheese evenly on top.
  • Serve immediately.

Nutrition Facts : Calories 623.7, Fat 28.4, SaturatedFat 12.9, Cholesterol 106.8, Sodium 1146.8, Carbohydrate 51.3, Fiber 4.5, Sugar 8.8, Protein 42.1

CASHEW GRAVY (VEGETARIAN/VEGAN)



Cashew Gravy (Vegetarian/Vegan) image

I make this to go with the Lentil and Wild Rice loaf for Thanksgiving. It goes wonderfully on mashed potatoes, yorkshire puddings, vegetables and just about anything else. The cashew and onion flavors mix beautifully together when you blend it at the end. The water amounts are estimates, but I have added descriptions of what it should look like. Also, definitely taste as you go along and add whatever suits your taste and complements the rest of your meal. This last time, I added about 1/3 c. white wine in addition to about 1 T of soy and threw in some (1 tsp fresh?) rosemary and it was amazing. Sometimes I add a whole lot of additional soy sauce and that is great too. It makes quite a bit, so you could cut in half. I freeze the left overs in small containers to use later.

Provided by Sandy in California

Categories     Sauces

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1 onion, chopped
2 cups cashews (raw or roasted unsalted)
3 garlic cloves, crushed (or more)
2 tablespoons flour
2 tablespoons soy sauce
salt and pepper

Steps:

  • Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
  • (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
  • Add garlic and cook another minute longer to slightly brown the garlic.
  • Add flour and stir it around over the heat for a minute.
  • Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
  • (if you are using roasted cashews add them here).
  • Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
  • Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
  • Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
  • Turn off the heat and let it sit for a few minutes to cool down.
  • Puree in a blender or food processor in batches. You may need to add more water while blending to get the right consistency. Taste and adjust any seasoning.
  • Can be refridgerated for several days. Freeze any leftovers in small batches to enjoy at a later date.

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