Spaghetti Stuffed Garlic Bread
This delicious recipe combines two classics: spaghetti and garlic bread. Filled with flavorful spaghetti and topped with gooey cheese, this dish is perfect for a fun dinner or a crowd-pleasing appetizer.
Equipment
- 1 large pot
- 1 baking sheet
- 1 mixing bowl
- 1 aluminum foil optional
- 1 oven mitts
Ingredients
- 4 pieces Italian bread Large pieces.
- 2 cups cooked spaghetti About 200g uncooked.
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese About 200g.
- 4 tablespoons unsalted butter About 57g.
- 4 cloves garlic Minced.
- 1 teaspoon dried Italian herbs Oregano, basil, or a mix.
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, cook spaghetti according to package instructions. Drain and return to the pot. Stir in marinara sauce until well coated.
- In a small bowl, combine melted butter with minced garlic and dried herbs. Mix well.
- Slice each piece of Italian bread in half lengthwise, creating a top and bottom piece.
- Squeeze a little of the garlic butter mixture onto the inside of each half of the bread.
- Place a generous amount of the spaghetti mixture on the bottom half of each piece of bread. Top the spaghetti with a handful of shredded mozzarella cheese.
- Place the top half of the bread over the cheese. Brush the remaining garlic butter on top of the bread.
- Place the stuffed bread on a baking sheet. Optionally, cover with aluminum foil for a softer crust or leave uncovered for a crispier texture.
- Bake in the preheated oven for 15 minutes. If desired, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
- Remove from the oven, let cool for a few minutes, and then slice into pieces. Garnish with chopped fresh parsley if desired.
Notes
Feel free to customize the filling by adding cooked meatballs, sausage, or vegetables to the spaghetti. For a spicier version, add red pepper flakes to the garlic butter mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain the bread's crispiness.