Creamy Vegetarian Spaghetti Bake Recipe

About this recipe

A hearty and comforting vegetarian dinner featuring spaghetti, mushrooms, and a creamy tomato sauce, topped with melted cheese for a satisfying finish.

Ingredients

• 500G Gustora Spaghetti Pasta
• 100 g Celery Stalk
• 1 ltr Bertolli Extra Virgin Olive Oil
• 200 g Cherry Tomatoes
• 1 Pack Button Mushroom (Anabe)
• 150 g Mooz Cream Cheese
• 290ml Lea And Perrins Worcestershire Sauce
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Bring a large pot of well-seasoned water to a boil. Add the spaghetti and cook until al dente, then drain and set aside.
2. 2. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the diced celery and cook for 3-4 minutes until softened.
3. 3. Add the canned mushrooms and cook for another 2 minutes. Stir in the diced tomatoes and cream, mixing well.
4. 4. Season the sauce with salt and pepper to taste, then add Worcestershire sauce and stir to combine.
5. 5. Fold the cooked spaghetti into the sauce mixture, ensuring the pasta is evenly coated.
6. 6. Transfer the spaghetti mixture to a baking dish. Top with shredded cheese and bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy your creamy vegetarian spaghetti bake!