Vegan Spaghetti and Meatballs Casserole

IMG_3000     I adapted this Vegan Spaghetti and Meatballs Casserole from a recipe on VegWeb.    Under the spaghetti sauce, there’s a layer of cream cheese with green onions and chives, and I added a layer of meatballs in the middle.  This is easy and pretty quick to throw together, and surprisingly delicious.  It makes plenty, so there will be leftovers, or you could serve it for a dinner party, with salad, garlic bread, and maybe a sorbet for dessert.

VEGAN SPAGHETTI AND MEATBALLS CASSEROLE

Serves 6

INGREDIENTS
8 oz. thin spaghetti or capellini pasta
1/2 Cup vegan cream cheese
1/4 Cup vegan sour cream
1/3 Cup chopped scallions (green onions), white and green parts
2 Tablespoons chopped chives
2 Tablespoons nutritional yeast
2 Tablespoons vegan butter (such as Earth Balance)
12 oz. vegan meatballs  (about 16-20 is good)
24 oz. pasta sauce  (from a jar is fine)
1 Tablespoon vegan parmesan, such as Go Veggie brand

DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.  Add 2 teaspoons of salt to a pot of water, break spaghetti in half and start cooking pasta per package directions.

With a fork, mix vegan cream cheese, sour cream, scallions and chives in a bowl.
When pasta is cooked to al dente, scoop out 1/3 Cup of pasta water and set it aside.  Remove from heat and strain pasta.  Into the empty, still-warm pot, put the butter, nutritional yeast and the 1/3 Cup reserved pasta water.  Add strained pasta back to the pot and with a wooden spoon, mix until pasta is thoroughly coated.

Add half the pasta to the casserole dish and level it somewhat.  Place the vegan meatballs on top of this bottom layer of pasta.  Add the rest of the pasta on top of the meatballs.   Add dollops of the cream-cheese mixture to the top and spread gently with the back of a spoon.  Pour the pasta sauce over all.  Sprinkle with a Tablespoon of vegan parmesan cheese.  Bake 20-25 minutes–you should see the edges bubbling.  I bake the first 15 minutes with the lid on, but am not sure if this is necessary.

Notes:  I use an old Corning Ware 3-Liter casserole dish that is about 8″ square by 4″ tall.  This tastes even better the next day, so it’s a good one to make ahead.  I set out the sour cream and cream cheese for 10 minutes so they soften up a bit.  The variations are endless:  you could lean into a more whole-foods, gluten-free version with spaghetti squash instead of pasta.  Or instead of meatballs, mix chopped walnuts into the tomato sauce, to mimic ground beef and add protein and omegas.  During that summer glut of garden tomatoes, fold some in.  Or mix some chopped spinach into the cream-cheese and scallion mixture, etc.  Buon appetito!