Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)
Baked Spaghetti
NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 45%
CARBS 74G61% OF CAL
8G FIBER0G ADDED0G INTRINSIC55G OTHER11G TOTAL SUGAR
FAT 12G23% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked spaghetti with eggplant, vegan ground beef, and plant-based cheese. Tender and satisfying comfort food that's filling and flavorful.
mainamericanpastabeans🍲 stockpot🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound uncooked spaghetti (450g)
- 2 tablespoons olive oil (30 ml)
- 1 medium white onion (diced - about 150g)
- 5 cloves garlic (minced - about 15g)
- 1 medium eggplant (cubed - about 10 ounces / 280g)
- ¾ teaspoon sea salt (4.5g)
- ½ teaspoon ground black pepper (3g)
- 9 ounces vegan meat crumbles (like Beyond Meat crumbles - 255g)
- 4 cups tomato sauce or marinara sauce (960ml)
- 1 ½ cups shredded vegan mozzarella cheese (180g)
- 1 ½ cups shredded vegan cheddar cheese (180g)
- 2 tablespoons fresh parsley (chopped - about 8 g)
At a glance
PER SERVING · TIME 50M
CAL 24%·PRO 45%
CARBS 74G61% OF CAL
8G FIBER0G ADDED0G INTRINSIC55G OTHER11G TOTAL SUGAR
FAT 12G23% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1122mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 638mg
- Calcium
- 53mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.