Spaghetti Stuffed Garlic Bread
Spaghetti Stuffed Garlic Bread is a delicious and fun twist on traditional garlic bread. This recipe combines the irresistible flavors of garlic and butter with hearty spaghetti, all baked into a golden, crispy loaf of bread. Perfect as a side dish or a snack, this cheesy treat will impress guests and family alike.
Equipment
- 1 large mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 aluminum foil
- 1 sharp knife
- 1 spatula
Ingredients
- 1 large loaf French bread
- 2 cups cooked spaghetti
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese Reserve half for topping
- 4 tablespoons unsalted butter Softened
- 4 cloves garlic Minced
- ¼ cup fresh parsley Chopped
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked spaghetti, marinara sauce, and half of the mozzarella cheese. Mix well until the spaghetti is evenly coated.
- In another bowl, mix the softened butter, minced garlic, chopped parsley, Italian seasoning, salt, and pepper to create a garlic butter spread.
- Slice the French bread in half lengthwise, creating a top half and a bottom half.
- Spread the garlic butter mixture evenly on both halves of the bread.
- Spoon the spaghetti mixture onto the bottom half of the bread, spreading it evenly.
- Top the spaghetti with the remaining mozzarella cheese.
- Place the top half of the bread back on and wrap the entire loaf in aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and the bread is golden brown.
- Remove from the oven, slice into individual pieces, and serve warm.
Notes
Feel free to customize your spaghetti filling by adding cooked meatballs, vegetables, or different cheeses.
Serve with extra marinara sauce on the side for dipping.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.