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4.81 from 16 votes

Veggie Baked Spaghetti

Prep time
20 mins
Cook time
25 mins
Total time
45 mins


  • 8 oz Wholesome Pantry Organic Red Lentil Spaghetti (you can grab all your fresh ingredients and this spaghetti at ShopRite! shoprite.com)
  • 1 medium onion, sliced
  • 2 tbsp butter
  • 1 small zucchini, sliced into coins 
  • 1 small red bell pepper, sliced
  • 1 broccoli stalk, roasted & cut into florets
  • salt & pepper to taste
  • 2 cups marinara sauce
  • 1 tsp dried basil 
  • 1 tsp oregano
  • ½ tsp crushed red pepper flakes (optional)
  • 1.5 cups mozzarella, shredded
  • fresh basil for garnish


  1. Cook spaghetti according to package directions. Drain spaghetti, and set aside.
  2. Preheat oven to 350 degrees. Grease the bottom and sides of a baking dish - I used an 8x8 baking dish.
  3. In a large skillet over medium heat, melt butter and saute onions, zucchini, and bell pepper until softened. Add salt & pepper to taste. Add roasted broccoli. 
  4. Add marinara sauce to skillet. Add dried basil, oregano, and red pepper flakes. Mix well. Turn heat off. 
  5. Toss with spaghetti. Transfer half of the spaghetti + sauce to baking dish. Add about ½ cup of the mozzarella cheese evenly on top of the spaghetti. Add the other half of the spaghetti + sauce to baking dish. Sprinkle the rest of the cheese on top. 
  6. Cover baking dish with tin foil. Bake for 15 minutes. Remove tin foil, and bake for another 10-15 minutes or until the cheese is melted and the pasta is warmed through. 
  7. Garnish with basil. 
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