Bring a large pot of water to boil. Once boiling add 16 ounces of spaghetti noodles and cook according to package directions. Drain pasta and set aside.

In a deep skillet, over medium heat, melt 4 Tablespoons vegan butter. Once melted whisk in 2 Tablespoons flour and 4 pods minced garlic. Cook about 2 minutes or until golden.

Next, slowly whisk in 1 ½ cups oat milk a little at a time to thicken the sauce.

Once all of the non-dairy milk has been added, season with 1 teaspoon salt and ½ teaspoon pepper and simmer about 3-5 minutes. The consistency should coat the back of a spoon.

Remove the sauce from the heat and pour into a deep casserole dish. Toss the pasta with the white sauce to evenly coat.

In a deep skillet over medium heat, brown and crumble 1 pound ground beef. Once cooked through add 2 pods minced garlic and cook about 30 seconds.

Pour 24 ounces jarred pasta sauce over the ground beef, add 1/2 cup of water to the jar, shake it to get the remaining sauce out, and pour into the skillet.

Season with ½ teaspoon Italian seasoning and simmer for about 5 minutes.

Pour the red sauce over the white sauce coated spaghetti in the casserole pan. Bake in a preheated oven at 350°F for 30 minutes.