Meatless Spaghetti Recipes

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HOMEMADE MEATLESS SPAGHETTI SAUCE

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 2 quarts.

Number Of Ingredients 13



Homemade Meatless Spaghetti Sauce image

Steps:

  • In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

4 medium onions, chopped
1/2 cup canola oil
12 cups chopped peeled fresh tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked pasta
Minced fresh basil, optional

MEATLESS SPAGHETTI

This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.-Barbara Njaa, Nikiski, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 14 servings.

Number Of Ingredients 20



Meatless Spaghetti image

Steps:

  • In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes. , Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 102 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

6 garlic cloves, minced
1 cup chopped celery
1 medium onion, chopped
2 tablespoons canola oil
6 small zucchini, chopped (about 2 pounds)
1 medium green pepper
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes or 2 vegetable bouillon cubes
1 cup hot water
1 jar (6 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar, optional
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley flakes
1 teaspoons salt, optional
1/2 teaspoon pepper
2 pounds spaghetti, cooked and drained

VEGETARIAN SPAGHETTI

Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13



Vegetarian Spaghetti image

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.

1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons canola oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

MEATLESS SPAGHETTI SAUCE

Garden vegetables and a generous sprinkling of herbs liven up this spaghetti sauce. You'll never miss the meat, guarantees Bruce Emery of Huntington Beach, California.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 20



Meatless Spaghetti Sauce image

Steps:

  • In a large soup kettle or Dutch oven, saute the onions, green peppers, celery and garlic in oil until tender. Add the tomatoes, mushrooms, tomato sauce, tomato paste, wine or water, sugar, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Discard bay leaf. Serve over spaghetti.

Nutrition Facts :

2 cups diced onions
2 cups diced green peppers
1 cup diced celery
2 garlic cloves, minced
1 tablespoon olive oil
4 cups diced fresh tomatoes
2 cups sliced fresh mushrooms
1 can (15 ounces) tomato sauce
2 cans (6 ounces each) tomato paste
1/2 cup burgundy wine or water
2 tablespoons sugar
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
10 cups hot cooked spaghetti

MEATLESS SPAGHETTI CASSEROLE

Make and share this Meatless Spaghetti Casserole recipe from Food.com.

Provided by JenniferK2

Categories     Spaghetti

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10



Meatless Spaghetti Casserole image

Steps:

  • Cook spaghetti according to package directions; drain. Add butter and Parmesan; toss to coat.
  • Process the ricotta cheese in a blender until smooth. In a large bowl, combine spaghetti sauce with ricotta; stir in onion, garlic, basil, oregano and half of the mozzarella. Add the spaghetti; toss to coat.
  • Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with the remaining mozzarella.
  • Cover; bake at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 341, Fat 16.6, SaturatedFat 8.9, Cholesterol 50, Sodium 752.1, Carbohydrate 28.7, Fiber 1.2, Sugar 8.3, Protein 18.9

6 ounces spaghetti
1 tablespoon butter
1/3 cup parmesan cheese, grated
2 1/2 cups spaghetti sauce, meatless
8 ounces part-skim ricotta cheese
1 small onion, chopped
3 garlic cloves, minced
1/4 cup fresh basil, thinly sliced
1/2 teaspoon oregano
3 cups mozzarella cheese, shredded, divided

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