How to cook a lacto-vegetarian baked spaghetti dish that even a non-vegetarian will love

Vegetarian baked spaghetti

It’s my non-vegetarian daughter, Alex, who had this for lunch. Yep, a vegetarian pasta dish for an omnivorous daughter — and she loved it. And what did vegetarian daughter Sam have? Vegetarian lasagne, the recipe for which I’ll post later.

So, how is it possible to make an omnivore adore a vegetarian dish? First of all, Alex loves pasta in any form or shape. But she especially loves pasta with my cheesy white sauce topping. And that was exactly what I prepared for her. There is a vegetarian baked macaroni post in the archive, this is simpler but just as delicious.

Recipe: Vegetarian baked spaghetti

Ingredients

  • 2 tbsps. of olive oil (doesn’t have to be extra virgin)
  • 1/4 c. of finely chopped onion
  • 1 tsp. of minced garlic
  • 1 c. of tomato sauce (see recipe)
  • salt, pepper and sugar, to taste
  • 2 to 3 tbsps. of chopped sweet basil leaves
  • 50 to 70 g. of spaghetti, cooked al dente

For the topping:

  • 2 tbsps. of butter
  • 2 tbsps. of flour
  • 1/2 to 3/4 c. of milk, depending on how chunky you want the topping
  • 1/4 c. of grated cheese, any kind
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 375F.
  2. Heat the olive oil in a pan.
  3. Add the onion and garlic. Cook gently over medium heat until softened.
  4. Pour in the tomato sauce. Season with salt, pepper and a bit of sugar. Boil gently until slightly reduced and thickened.
  5. Add the cooked spaghetti to the pan. Toss to coat each noodle with sauce. Transfer the pasta and sauce to a heatproof ramekin which must be large enough to leave a two-inch space above the pasta.
  6. Make the sauce. Heat the butter and stir in the flour to make a blonde roux (see post about making a roux).
  7. Pour in the milk in a thin stream, stirring as you pour. Stir until the sauce is smooth.
  8. Add the cheese to the sauce. Stir until melted. Season with salt and pepper.
  9. Pour the sauce over the pasta. Bake for 20 to 25 minutes or until the topping is lightly browned.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 1

Vegetarian baked spaghetti