Spaghetti Stuffed Garlic Bread
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 large skillet or saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Baking sheet
- 1 sheet of parchment paper (optional)
- 1 pastry brush or spoon
- 1 pair of tongs
- 1 aluminum foil sheet (optional
Ingredients
- 8 ounce spaghetti dry
- 1 tablespoon salt for pasta water
- 2 tablespoon olive oil divided
- 2 cup marinara sauce prepared
- 1/2 pound ground beef or Italian sausage optional; cooked and crumbled
- 1/2 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese divided
- 1 large egg beaten
- 1 loaf Italian or French bread unsliced
- 4 tablespoon unsalted butter melted
- 3 clove garlic minced
- 1 tablespoon fresh parsley finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon salt for filling
- 1/4 teaspoon black pepper for filling
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper if desired.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
- Drain the spaghetti in a colander, then toss with 1 tablespoon olive oil to prevent sticking and set aside.
- In a large skillet or saucepan, warm the marinara sauce over medium heat and stir in the cooked ground beef or sausage if using.
- Add the cooked spaghetti to the sauce, tossing well to coat, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Stir 1/4 cup grated Parmesan and 1/2 cup shredded mozzarella into the spaghetti mixture until combined and slightly melty.
- Remove the pan from heat and let the spaghetti mixture cool slightly, then stir in the beaten egg to help bind the filling.
- Place the loaf of Italian or French bread on a cutting board and slice it lengthwise down the center, creating a top and bottom but keeping one side attached if possible.
- Carefully hollow out some of the inside of each bread half to create a trough, leaving about 1/2 inch of bread around the edges.
- In a small bowl, combine melted butter, minced garlic, remaining 1 tablespoon olive oil, parsley, oregano, basil, and red pepper flakes.
- Brush or spoon some of the garlic butter mixture over the inside of the bread troughs, reserving a portion for the top and outside of the loaf.
- Pile the spaghetti mixture evenly into the hollowed bread, pressing gently to pack it and create a tight, even layer.
- Sprinkle the remaining 1/4 cup Parmesan and 1/2 cup mozzarella over the spaghetti filling.
- Place the top half of the bread over the filled bottom (if separated) and press lightly to secure.
- Brush the remaining garlic butter over the top and sides of the loaf to coat well.
- Transfer the stuffed bread to the prepared baking sheet and loosely tent with foil if you prefer a softer crust.
- Bake for 20–25 minutes, removing the foil for the last 5–10 minutes if you want a crispier crust and browned cheese.
- Remove the stuffed garlic bread from the oven and let it rest for 5 minutes to set before slicing.
- Slice the spaghetti stuffed garlic bread into thick pieces using a sharp knife and serve warm.
Notes
For best results, do not overcook the spaghetti or it will turn mushy inside the bread; al dente pasta holds its shape nicely. Letting the filling cool slightly before adding the egg prevents scrambling and helps the slices cut cleanly after baking. You can swap in whole wheat pasta, different cheeses, or a vegetarian sauce to suit your preferences, and adjust the garlic and chili flakes to your desired intensity. If the bread is very soft, toasting the hollowed halves for a few minutes before stuffing can help prevent sogginess. Leftovers reheat well wrapped in foil in the oven so the crust stays crisp while the center warms through.
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