Spaghetti Stuffed Garlic Bread

There’s something about tearing into warm garlic bread and finding it stuffed with saucy spaghetti that just feels like pure comfort.

Golden, buttery crust crackles under your fingers, the smell of garlic and herbs fills the kitchen, and melted cheese stretches with every bite.

This is a cozy, carb-lover’s dream—part pasta night, part pull-apart bread—ready in about 30 minutes if you’ve got leftover spaghetti on hand. It’s ideal for busy weeknights, hungry families, beginners in the kitchen, and anyone who craves serious comfort without much fuss.

I still remember a rainy Sunday when everyone wanted something different for dinner—pizza, pasta, “just bread.” Spaghetti Stuffed Garlic Bread quietly solved the argument.

I sliced it up, set it on the table, and watched the room go quiet except for happy chewing. It’s perfect for game nights, casual gatherings, or last-minute cravings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with garlicky bread, saucy pasta, and cheese
• Doubles as main dish and side, simplifying busy weeknight dinners
• Uses affordable, common ingredients you likely already have on hand
• Feeds a crowd easily; sliceable portions are perfect for sharing
• Adapts effortlessly to veggies, different meats, or cheese blends

Ingredients

• 8 oz spaghetti, dry — choose a sturdy brand so it holds texture
• 1 tbsp salt — for seasoning pasta water generously
• 2 tbsp olive oil, divided — use extra-virgin for best flavor
• 2 cups marinara sauce, prepared — pick a thick, rich-style sauce
• 1/2 lb ground beef or Italian sausage, cooked and crumbled (optional) — drain excess fat well
• 1/2 cup grated Parmesan cheese, divided — buy real Parmigiano-Reggiano if possible
• 1 cup shredded mozzarella cheese, divided — low-moisture melts and browns nicely
• 1 large egg, beaten — brings the filling together for clean slices
• 1 loaf Italian or French bread, unsliced — choose a sturdy crusty loaf
• 4 tbsp unsalted butter, melted — lets you control the salt in the garlic butter
• 3 cloves garlic, minced — fresh garlic gives the best aroma
• 1 tbsp fresh parsley, finely chopped — adds color and freshness
• 1/2 tsp dried oregano — rub between fingers to release oils
• 1/2 tsp dried basil — complements the marinara and cheese
• 1/4 tsp red pepper flakes (optional) — adjust to your heat preference
• 1/2 tsp salt, for filling — taste the sauced pasta before adding all
• 1/4 tsp black pepper, for filling — freshly ground has better flavor

Step-by-Step Method

Preheat the Oven & Boil Pasta

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment if using.

Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the spaghetti until al dente according to package directions. Drain in a colander, then toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Warm Sauce & Add Meat

Heat a large skillet or saucepan over medium heat. Pour in the marinara sauce and let it warm through, stirring occasionally.

If using ground beef or Italian sausage, stir in the cooked, crumbled meat. Let everything simmer together for a few minutes so the flavors combine. Keep the heat gentle to avoid splattering.

Toss Spaghetti with Sauce & Season

Add the cooked spaghetti to the warm sauce in the skillet. Toss well with tongs until all the strands are evenly coated.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1/4 cup grated Parmesan and 1/2 cup shredded mozzarella. Mix until the cheese begins to melt and cling to the pasta.

Cool Slightly & Bind with Egg

Remove the pan from the heat and let the spaghetti mixture cool for a few minutes. This step prevents the egg from scrambling.

Once warm but not piping hot, pour in the beaten egg. Stir thoroughly so the egg distributes evenly, helping to bind the pasta together. Set the mixture aside while you prepare the bread.

Slice & Hollow the Bread

Place the unsliced loaf of Italian or French bread on a cutting board. Using a chef’s knife, slice it lengthwise to create top and bottom halves, keeping one long side attached if you can.

Carefully pull out some of the soft interior from each half, forming a trough. Leave about 1/2 inch of bread around the edges for structure.

Mix Garlic Butter & Herbs

Combine the melted butter, remaining 1 tablespoon olive oil, and minced garlic in a small bowl. Stir in the chopped parsley, dried oregano, dried basil, and red pepper flakes if using.

Mix until the herbs and garlic are evenly distributed. This flavorful mixture will soak into the bread and create a rich garlic bread crust.

Brush Bread & Add Spaghetti Filling

Brush or spoon some of the garlic butter mixture onto the inside of the bread troughs. Make sure to cover the surfaces evenly, but reserve enough for the outside of the loaf later.

Spoon the spaghetti mixture into the hollowed bread, pressing gently with the spoon to pack it tightly. Aim for an even, level layer along the entire loaf.

Top with Cheese & Close the Loaf

Sprinkle the remaining 1/4 cup Parmesan and 1/2 cup mozzarella evenly over the spaghetti filling. Place the top half of the bread back over the bottom if separated, pressing lightly so it adheres.

Brush the remaining garlic butter over the top and sides of the loaf. Assure good coverage for maximum flavor and a golden, fragrant crust.

Bake, Rest & Slice to Serve

Transfer the stuffed loaf to the prepared baking sheet. Tent loosely with foil if you want a softer crust.

Bake for 20–25 minutes, removing the foil for the last 5–10 minutes for a crisper, browned top. Take the bread from the oven and let it rest 5 minutes.

Slice into thick pieces with a sharp knife and serve warm.

Ingredient Swaps

• Use turkey, chicken, or plant-based ground “meat” instead of beef/sausage, or skip it entirely for a vegetarian version.
• Swap mozzarella/Parmesan with a dairy-free shredded cheese and vegan Parmesan, and replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan option.
• Try whole wheat or gluten-free spaghetti and a sturdy gluten-free baguette or Italian loaf to make it gluten-free.
• Use any sturdy loaf you have (French, Italian, ciabatta) and jarred marinara, pizza sauce, or even leftover ragù to fit your budget and pantry.

You Must Know

– Scale • To feed a crowd with multiple loaves… reduce oven temp slightly to 350°F (175°C) if baking 3+ loaves at once and rotate the pans halfway through; this evens browning and avoids scorched tops with underheated centers.

Serving Tips

• Serve sliced on a wooden board with extra warm marinara for dipping.
• Pair with a simple green salad dressed in lemony vinaigrette.
• Garnish slices with fresh basil, extra Parmesan, and a drizzle of olive oil.
• Plate atop a spoonful of sauce so spaghetti filling stays neatly in place.
• Serve alongside roasted vegetables or antipasto for a complete Italian-inspired meal.

Storage & Make-Ahead

Store leftover spaghetti stuffed garlic bread in an airtight container or tightly wrapped in foil in the fridge for up to 3 days.

It can be assembled a day ahead, refrigerated, then baked before serving.

This dish also freezes well (whole or sliced) for up to 2 months; reheat wrapped in foil.

Reheating

Reheat slices gently: wrap in foil and warm in a 325°F oven until heated through.

Or microwave briefly with a damp towel.

For saucier portions, reheat spaghetti filling separately on the stovetop.

Spaghetti-Stuffed Garlic Bread Craze

Once you’ve warmed up a leftover slice and the cheese stretches in long, melty ribbons again, it’s easy to see why spaghetti-stuffed garlic bread has become such a runaway hit.

I think it taps into two cravings at once: the nostalgia of a red-sauce pasta night and the cozy pleasure of ripping into warm, buttery bread.

Every slice feels like a whole meal tucked into a handheld package—saucy spaghetti twirled into garlicky nooks, cheese bubbling into the crust. It’s dramatic enough for social feeds, but simple enough for a weeknight.

When you set a golden, fragrant loaf on the table and hear that first crackle of crust, you’re not just serving dinner—you’re inviting everyone to lean in, talk, and tear off another piece.

Final Thoughts

Give this spaghetti stuffed garlic bread a try and enjoy the best of pasta night and garlic bread in every bite.

Don’t hesitate to tweak the fillings, cheeses, or seasonings to make it your own perfect comfort food.

Frequently Asked Questions

Can I Make This Recipe Completely Vegan, Including the Bread and Cheese?

Yes, you can. I’d choose a vegan-friendly loaf, swap the butter for olive oil, use plant-based mozzarella and Parmesan, and bind with a flax “egg.” Your kitchen will smell like a glowing Italian evening.

How Do I Scale the Recipe for a Large Party or Potluck?

I’d simply multiply every ingredient by your guest count divided by four, then bake in multiple loaves. I’d stagger them in the oven, keep slices warm under loose foil, and invite everyone to tear in.

Is This Safe for Kids With Common Food Allergies Like Eggs or Dairy?

It’s not safe as written for kids avoiding eggs or dairy. I’d invite you to swap butter, mozzarella, and Parmesan for dairy‑free versions and replace the egg with a flax “egg” to keep everyone cozy‑safe.

Can I Freeze the Unbaked Stuffed Bread and Cook It From Frozen?

Yes, you can, and I’d encourage it. Assemble, cool completely, wrap snugly in foil and plastic, then freeze. Bake from frozen, covered, adding extra time until the loaf’s sizzling, fragrant, and warmed through.

What Side Dishes Pair Best Nutritionally With This Carb-Heavy Main?

I’d balance it with roasted broccoli, lemony arugula salad, or garlicky green beans. Add a simple chickpea or lentil salad for protein. You’ll feel pleasantly full, not sluggish, wrapped in warm, savory comfort.