Meatless Spaghetti Recipes

HOMEMADE MEATLESS SPAGHETTI SAUCE

Homemade Meatless Spaghetti Sauce image

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan

Provided by Taste of Home

Categories Dinner

Time 3h35m

Yield 2 quarts.

Number Of Ingredients 13

Ingredients

4 medium onions, chopped
1/2 cup canola oil
12 cups chopped peeled fresh tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked pasta
Minced fresh basil, optional

Steps:

In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

MEATLESS SPAGHETTI

Meatless Spaghetti image

This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.-Barbara Njaa, Nikiski, Alaska

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 14 servings.

Number Of Ingredients 20

Ingredients

6 garlic cloves, minced
1 cup chopped celery
1 medium onion, chopped
2 tablespoons canola oil
6 small zucchini, chopped (about 2 pounds)
1 medium green pepper
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes or 2 vegetable bouillon cubes
1 cup hot water
1 jar (6 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar, optional
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley flakes
1 teaspoons salt, optional
1/2 teaspoon pepper
2 pounds spaghetti, cooked and drained

Steps:

In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes. , Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 102 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

MEATLESS SPAGHETTI CASSEROLE

Meatless Spaghetti Casserole image

Make and share this Meatless Spaghetti Casserole recipe from Food.com.

Provided by JenniferK2

Categories Spaghetti

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces spaghetti
1 tablespoon butter
1/3 cup parmesan cheese, grated
2 1/2 cups spaghetti sauce, meatless
8 ounces part-skim ricotta cheese
1 small onion, chopped
3 garlic cloves, minced
1/4 cup fresh basil, thinly sliced
1/2 teaspoon oregano
3 cups mozzarella cheese, shredded, divided

Steps:

Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
Cover; bake at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 341, Fat 16.6, SaturatedFat 8.9, Cholesterol 50, Sodium 752.1, Carbohydrate 28.7, Fiber 1.2, Sugar 8.3, Protein 18.9

MEATLESS SPAGHETTI PIE

Meatless Spaghetti Pie image

I found this in the paper quite a few years back. I believe it's a Mr. Food recipe, but it obviously was printed with errors, because my first attempt was a bomb. I fooled around with it and this is what I have. Feel free to add any additional herbs to the ricotta, are any other ingredients you may like, but this does make a nice meat-free entree. A sald and some crusty bread and you're all set!

Provided by HEP MEP

Categories Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces spaghetti, cooked and drained
2 tablespoons butter
2 large eggs, well-beaten
1/2 cup parmesan cheese, plus
2 tablespoons grated parmesan cheese
1 cup ricotta cheese
1 cup prepared spaghetti sauce, of your choosing
3/4 cup shredded mozzarella cheese

Steps:

Toss hot spaghetti in large bowl with the butter.
Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
Bake approximately 10 minutes in a 350* oven.
Remove from oven and spread ricotta evenly over crust, but not to the edge.
Top with spaghetti sauce.
Bake uncovered for about 20 minutes at 350*.
Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
Cool 10 minutes before cutting.

Nutrition Facts : Calories 580, Fat 27.6, SaturatedFat 15.2, Cholesterol 182.2, Sodium 792, Carbohydrate 52.7, Fiber 2.1, Sugar 7.3, Protein 29.2

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