Spaghetti Stuffed Garlic Bread
This spaghetti stuffed garlic bread features crusty garlic bread loaded with spaghetti and meat sauce and topped with melted cheese.
Ingredients
- 1 pound frozen garlic bread loaf thawed
- 8 ounces thin spaghetti cooked according to package directions (half of a 1 pound box)
- 8 ounces mozzarella cheese block shred
- 2 cans crushed tomatoes (28-ounce cans)
- 1 ½ pounds ground beef
- 1 cup onion small diced
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 tablespoon italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a large skillet, on medium-high heat, place the olive oil. Once it is hot, add the onions, garlic, Italian seasoning, dried basil, salt, black, and red pepper. Cook for 2 minutes.
- Once the onions and spices have started to soften, add the ground beef and cook for an additional 5 to 6 minutes or until the meat is no longer pink. Drain any excess grease from the cooked beef.
- Add the crushed tomatoes to the cooked beef, turn the heat to medium-low, and simmer the sauce for 15 to 20 minutes.
- Preheat oven to 375°F. Place a piece of aluminum foil onto a large baking sheet and set it aside.
- While the sauce is simmering, remove your garlic bread from the package and allow it to thaw completely. Once thawed, cut your bread in half so that you have 4 equal-sized portions. Place the pieces of garlic bread onto the prepared baking sheet garlic/butter side up.
- Carefully cut a slit with a sharp knife, following the shape of the bread, about ¼ inch from the sides of the bread. Make sure you do not go all the way through the bread. You want to create a border to hold the spaghetti and sauce in the bread boat.
- With the bottom of a large soup spoon, press down the center part of the garlic bread, making sure to leave ¼ inch border you created with your knife cut. You should have created a garlic bread boat.
- In a large bowl, add your cooked and drained thin spaghetti noodles with 4 cups of your sauce. Combine them so that all of your spaghetti noodles are coated with sauce.
- Divide your sauce-coated noodles into 4 equal amounts and fill your garlic bread boats with the spaghetti. Make sure to keep your spaghetti neatly piled onto the garlic bread.
- Top each of your spaghetti-filled garlic boats with a ¼ of the shredded mozzarella cheese.
- Bake for 25 minutes, or until the cheese is melted and lightly golden. If you want your cheese a little more golden, then you can turn on your broiler for 2 to 3 minutes or until desired doneness.
Notes
Inspired by: Southern Discourse
PRO TIP: You can easily double the servings for this recipe. You will need a second loaf of garlic bread, a second 8-ounce block of mozzarella cheese, and you will need to cook the entire 1-pound box of thin spaghetti noodles. This recipe makes plenty of sauce so there is no need to double any of the sauce ingredients.
PRO TIP: If you do not wish to make your tomato sauce from scratch, you can cook your ground beef and then add 2 (24-ounce) jars of your favorite jarred marinara sauce. You will omit the addition of the onions, garlic, and spices and follow all the other directions for the dish.
PRO TIP: If you wish to use a loaf of fresh french bread instead of a frozen garlic bread loaf, you will need to cut it in half lengthwise then into 4 equal portions. You will need to follow steps 6 & 7. You will also need to combine 4 tablespoons melted butter with 1 teaspoon garlic powder and brush the inside of your bread with the garlic butter before proceeding with the next steps.
PRO TIP: Make sure you do not go all the way through the bread. You want to create a border to hold the spaghetti and sauce in the bread boat.
PRO TIP: If you want your cheese a little more golden brown, then you can turn on your broiler for 2 to 3 minutes or until desired doneness.
Nutrition
Calories: 1171kcalCarbohydrates: 103gProtein: 63gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 166mgSodium: 1909mgPotassium: 1368mgFiber: 9gSugar: 15gVitamin A: 887IUVitamin C: 23mgCalcium: 480mgIron: 12mg