Vegan & Gluten Free “Million Dollar Spaghetti”

The Best Vegan & Gluten-Free Million Dollar Spaghetti (Creamy & Comforting!)

If you’re craving a cozy, indulgent pasta dish that’s both vegan and gluten-free, this Million Dollar Spaghetti is about to become your new favorite recipe! Imagine layers of perfectly cooked gluten-free pasta, a rich and savory plant-based meat sauce, and a creamy, dairy-free cheese filling—all baked to golden, bubbly perfection.

This dish is the ultimate comfort food makeover, proving that you don’t need dairy, gluten, or meat to create a truly decadent, crowd-pleasing casserole. Whether you’re serving it for a family dinner, meal prep, or a special occasion, this easy, one-pan baked spaghetti is guaranteed to impress.

Ready to dig in? Let’s make this creamy, dreamy, and 100% plant-based Million Dollar Spaghetti—without sacrificing flavor or texture!

This delicious pasta bake will be sure to take your “spaghetti night” to the next level. Filled with creamy vegan cheeses, and layers of hearty marinara pasta, your family will enjoy every bite. It makes a lot of servings so its perfect for weeknight leftovers, or to feed a big family.

Why You’ll Love This Vegan & Gluten-Free Million Dollar Spaghetti

This creamy, cheesy, and comforting baked spaghetti is everything you love about classic pasta bakes—without the gluten or dairy! Whether you’re new to plant-based eating or a seasoned pro, this dish is sure to become a favorite. Here’s why:

✔ Incredibly Indulgent, Yet Completely Dairy-Free – Thanks to creamy vegan sour cream and cream cheese, this recipe delivers a rich and satisfying texture without any dairy.

✔ 100% Plant-Based & Protein-Packed – Using a chickpea-based pasta and a hearty vegan meat alternative, this dish provides plenty of protein to keep you full and satisfied.

✔ Gluten-Free Without Compromise – Gluten-free pasta has come a long way, and this recipe proves that you don’t have to sacrifice taste or texture! Chickpea pasta is an excellent option, offering extra fiber and nutrients.

✔ Easy to Make & Perfect for Meal Prep – This recipe comes together in under an hour, making it a great option for busy weeknights. Plus, it reheats beautifully, so you can enjoy leftovers for lunch or dinner.

✔ A Comfort Food Classic—Made Healthier – Traditional Million Dollar Spaghetti is loaded with dairy and gluten, but this version offers a lighter, plant-based alternative without skimping on flavor.

So go ahead—dig into this warm, cheesy, and satisfying pasta bake, knowing it’s as nutritious as it is delicious!

Ingredients needed (with substitutions)

• Gluten-Free Spaghetti – Any kind works; I personally like chickpea pasta due to the added protein.
• Vegan Meat Alternative –any preferred plant-based option works. If you personally aren’t a fan of vegan meat alternative feel free to skip and use cooked red lentils instead for added protein.
• Marinara Sauce – Check the label to ensure it’s vegan with no added dairy
• Vegan Mozzarella Cheese Shreds
• Vegan Sour Cream
• Vegan Cream Cheese
• Garlic – Fresh or pre-minced.
• Italian Seasoning
• Salt & Pepper

How to Make Million Dollar Spaghetti

1. Preheat & Prep – Start by preheating your oven to 350°F. In a medium bowl, mix together the vegan sour cream, vegan cream cheese, and Italian seasoning until smooth. Set aside.
2. Cook the Vegan Meat – In a large sauté pan, cook your vegan meat alternative over medium heat until browned and heated through.
3. Prepare the Baking Dish – Lightly spray a 9×13” baking dish with cooking oil to prevent sticking.
4. Mix Pasta & Sauce – In a large bowl, toss together the cooked gluten-free spaghetti, cooked vegan meat, and marinara sauce until well combined.
5. Layer the Dish – Spread half of the pasta mixture into the prepared baking dish. Evenly spread the creamy sour cream and cream cheese mixture over the top. Then, layer the remaining pasta mixture on top.
6. Add the Finishing Touch – Sprinkle vegan mozzarella shreds generously over the top.
7. Bake to Perfection – Place the dish in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
8. Let It Rest & Serve – Remove from the oven and let it sit for 5 minutes to set. Serve warm and enjoy this cozy, creamy, and satisfying vegan & gluten-free Million Dollar Spaghetti!

Storage & Reheating Instructions

Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing – To freeze, let the baked spaghetti cool completely, then transfer it to a freezer-safe container or wrap tightly with plastic wrap and foil. It will keep well for up to 3 months.

Reheating –

• Oven: For best results, reheat in a 350°F oven for 15-20 minutes until warmed through. If reheating from frozen, bake covered for 45-50 minutes or until hot.
• Microwave: For a quicker option, heat individual portions in the microwave for 1-2 minutes, stirring halfway through.

For best texture, add a splash of marinara sauce or a drizzle of olive oil before reheating to keep the pasta from drying out.

Looking for more delicious pasta recipes? Check out our Vegan and Gluten Free Baked Ziti or our Vegan and Gluten Free Stroganoff “Hamburger Helper”

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Vegan and Gluten Free “Million Dollar Spaghetti”

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Course Main Course

Ingredients

  

• 8 oz. vegan meat alternative
• 8 oz. gluten free spaghetti pasta 
• 24 oz. jar of marinara
• 1 clove chopped garlic 
• 8 oz. vegan mozzarella shreds
• 8 oz. vegan sour cream
• 8 oz. vegan cream cheese
• 1 Tbsp Italian seasoning
• 1 tsp salt
• 1 tsp pepper

Instructions

 

• Preheat oven to 350 F
• In a medium bowl mix together vegan sour cream, vegan cream cheese, and Italian seasoning.
• Bring noodles to a boil according to package directions.
• In a saute pan, brown vegan meat alternative until cooked through.
• Spray a 9 x 13 pan with cooking oil.
• Mix together the pasta and meat alternative and stir in marinara sauce.
• Dish half of the noodle mixture into the pan.
• Spread your vegan cream cheese & sour cream mixture on top of the noodles
• Top with another layer of pasta mixture.
• Sprinkle vegan mozzarella shreds on top. 
• Bake at 350 F for 20-25 minutes.
• Let cool 5 minutes and serve.