Vegetarian Spaghetti Bake

    Recipe Picture:Vegetarian Spaghetti Bake
    1

    Vegetarian Spaghetti Bake

    (14)
    55min


    13 people made this

    A simple but tasty vegetarian spaghetti pasta bake that contains unexpected flavours like cumin with thyme and black olives.

    Ingredients
    Serves: 8 

    • 1/4 cup (60ml) olive oil
    • 2 cloves garlic, crushed
    • 3 onions, diced
    • 1 tablespoon tomato paste
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon dried thyme
    • 4 tomatoes, juiced
    • 1 cup (250ml) water
    • 1/4 cup (60ml) tomato puree or paste
    • 1 pinch salt
    • 500g spaghetti
    • 2 cups grated mozzarella cheese, divided
    • 60g black olives, drained
    • 1 green capsicum, sliced in rings

    Directions
    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. In a large frypan over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato puree, black pepper, cumin, thyme, tomato juice, water, tomato puree and salt. Reduce heat to low and simmer 15 minutes.
    3. While sauce is simmering bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. Stir the cooked pasta into the sauce. Stir in 1 cup of the grated mozzarella.
    5. Pour all into a 20x30cm baking dish. Top with the remaining mozzarella, sliced olives and capsicum.
    6. Bake in preheated oven 20 to 30 minutes until hot and bubbly.
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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (6)

    by
    28

    This recipe was good, but it was a little dry. I think it needed a little bit more sauce.  -  08 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    19

    pretty good...there's potential. I used a can of diced tomatoes (minus some of the juice)instead of just tomato juice and put the green pepper into the pasta instead of just on top and used a 4 cheese mix I had on hand instead of the mozzarella. Overall it was good, but i think next time I'll used a little less pasta, try it with mozzarella, use less onion (and i love onion), and add mushrooms into the mix as well.  -  24 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    13

    There wasn't enough sauce- I'd have to double or even triple the recipe amounts. We've been eating leftovers with canned sauce heaped on it. Also, the thyme in the recipe gave it a strange taste.  -  22 Sep 2008  (Review from Allrecipes USA and Canada)

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