Meatless Million Dollar Spaghetti
My baked million dollar spaghetti is made completely from scratch! It's like a creamier, better-tasting baked spaghetti. I made my recipe without meat for a budget-friendly meal that would be perfect for meatless Fridays during the Lenten season. I hope you love my version of this popular recipe as much as we do!
Ingredients
- approximately 8 oz. spaghetti noodles
- 2 cups canned San Marzano tomatoes (or 1/2 of a 28oz can)(I like to use an organic brand like Muir Glen)
- 1 tsp sea salt
- 2 fresh garlic cloves, minced
- 1/4 cup diced yellow onion
- 1 tsp olive oil
- 1/2 tsp garlic powder (salt-free)
- 1 tsp Italian seasoning (salt-free)
- 1 tsp balsamic vinegar
- 3 ounces plain cream cheese
- 2 cups low-moisture mozzarella cheese, shredded (best shredded at home)
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a ceramic or glass casserole dish with avocado oil, olive oil, or butter. Set aside.
- Fill a medium-sized pot 1/2 of the way with water and bring to a boil over high heat.
- Add spaghetti noodles (whole or broken in half). Stir to prevent sticking. Cook pasta according to box (usually on medium heat, uncovered, for 6-7 minutes). Stir occasionally to prevent sticking.
- While pasta cooks, add tomatoes, salt, minced garlic, diced onion, olive oil, garlic powder, Italian seasoning, balsamic vinegar, and cream cheese to blender. Blend at full speed for 30 seconds or until everything is combined into a sauce and no more chunks are left. Set aside.
- Drain pasta and sit on a trivet/hot pad on the counter. Add homemade sauce into pan and stir to evenly combine.
- Pour pasta with sauce into prepared casserole dish and add shredded mozzarella and parmesan on top in an even layer.
- Bake for 20-25 minutes at 375 degrees Fahrenheit until bubbly. If desired turn on the broiler for a few minutes to get the cheese golden brown on top.
- Remove from oven and let cool for 5 minutes before digging in. If desired, top with a little dried parsley. Enjoy!
Notes
Please see blog post for all kinds of helpful tips, storage information, and serving ideas.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
A Note From Me – This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!