Description
You know that moment when you’re eating spaghetti and garlic bread at the same time, and you think, “Why am I eating these separately like some kind of amateur?” Well, someone finally had the brilliant idea to stuff one inside the other, and honestly, it’s the kind of food innovation that makes you wonder what took us so long.
We’re talking about crusty Italian bread, hollowed out and stuffed with perfectly sauced spaghetti, then baked until the bread is golden and crispy on the outside while the pasta inside gets all melty and delicious. It’s like a spaghetti sandwich had a baby with garlic bread, and that baby grew up to be absolutely magnificent.
This isn’t just dinner. This is the kind of dish that makes your family stop scrolling through their phones at the dinner table. It’s comfort food that went to culinary school and came back with some serious tricks up its sleeve.
Ingredients
For the Garlic Bread Boats:
- 4 small Italian bread loaves (or 2 large ones, halved)
- 1/2 cup butter, softened
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
For the Spaghetti Filling:
- 1 lb spaghetti, cooked al dente
- 3 cups marinara sauce (homemade or good quality jarred)
- 1 lb ground Italian sausage (or ground beef)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Situation:
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
Preheat your oven to 400°F because we’re about to get serious.
Cut the top 1/3 off each bread loaf and set aside (don’t throw these away — they’re going to be important later). Hollow out the inside of each loaf, leaving about a 1/2-inch thick wall all around. Save that bread you scoop out too — we’re making breadcrumbs with it.
Mix softened butter with minced garlic, parsley, salt, pepper, and Parmesan. Brush this magical mixture all over the inside of your bread boats and on the cut surfaces of the tops.
Cook your spaghetti just until al dente — it’s going to finish cooking in the oven, so don’t let it get mushy now.
In a large skillet, brown your Italian sausage over medium-high heat, breaking it up as it cooks. Add diced onion and cook until softened, about 5 minutes. Toss in minced garlic, oregano, and red pepper flakes, cooking for another minute until fragrant.
Stir in marinara sauce and let it simmer for 10 minutes. Season with salt and pepper. Add the cooked spaghetti and toss until everything is beautifully coated.
Fill each bread boat generously with the saucy spaghetti mixture — don’t be shy here. Top with a generous handful of mozzarella and provolone cheeses. Place the garlic butter-brushed tops back on each loaf.
Wrap each stuffed loaf individually in foil and bake for 20 minutes. Then unwrap, remove the tops, add a final sprinkle of cheese, and bake uncovered for another 10-15 minutes until the cheese is bubbly and the bread is golden.
Let them cool for about 5 minutes (I know, the waiting is torture). Slice each loaf into thick portions, garnish with fresh basil, and prepare for the compliments to start rolling in.
Notes
- Don’t waste that bread: Turn the scooped-out bread into garlic breadcrumbs for topping salads or other pasta dishes
- Sauce consistency matters: Your marinara should be thick enough to cling to the pasta but not so thick it’s paste-like
- Cheese distribution is key: Save some cheese for the final bake — it makes all the difference visually
- Foil is your friend: It prevents the bread from getting too crusty before the inside is heated through
- Fresh herbs at the end: Add basil after baking for the brightest flavor
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~780 kcal
- Fat: ~35g
- Carbohydrates: ~85g
- Protein: ~32g