Baked Spaghetti


  • 6 c. spaghetti sauce
  • 1 lb. uncooked whole wheat spaghetti
  • 1 c. raw cashews
  • 2 Tbsp. nutritional yeast flakes
  • 1 large onion, cut into chunks
  • 3 cloves garlic
  • 1 tsp. salt, or to taste
  • 1/4 c. red bell pepper, cut into chunks
  • 1 tsp. lemon juice
  • 1/2 c. water
  • 2 Tbsp. olive oil, opt.
  • 2 c. migarrones, opt.


  1. In blender, combine water, cashews, onions, peppers, yeast flakes, garlic and salt. Blend until very smooth.
  2. Add olive oil slowly while continuing to blend. Stir in lemon juice.
  3. Pour a little sauce into the bottom of baking dish. Add a layer of spaghetti. Sprinkle with some of the burger.
  4. Top with some of the cheesy sauce and more tomato sauce.Repeat layers, ending with tomato sauce.
  5. Bake at 375 degrees for about 1/2 hour. Reduce heat to 325 and bake 30 minutes longer.


Browse Cook(s): Lucia Tiffany
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.